This recipe is one of my favorites because it’s crazy cheap, feeding a family of 6 for just over a buck per person, and it’s a flavor explosion thanks to a mix of Southern greens and tangy BBQ sauce. This one-pot meal is packed with protein and color and makes the best leftovers. I serve it as a main dish or a side, so you’re going to love it no matter what! These spicy, sweet, totally vegetarian BBQ Beans and Greens need to be in your meal prep rotation this summer.
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Easy Recipe for BBQ Beans and Greens
If you love bold, saucy comfort food with barely any cleanup, you’re going to be all over these BBQ beans and greens. It’s easy, tangy, just the right amount of sweet, and loaded with tender greens, creamy pinto beans, and pops of corn. I simmer everything in one pot for max flavor and minimal effort, and it all comes together in about 30 minutes. It’s just as simple and budget-friendly as my buffalo beans and greens, and it makes a ton, meaning it’s perfect for meal prep or feeding a crowd on the cheap.
BBQ Beans and Greens Recipe
Servings 6 servings (1 cup beans + ½ cup rice)Ingredients
- 3 cups cooked rice ($0.44)
- 1 Tbsp olive oil ($0.19)
- ½ large onion, diced (1 cup) ($0.39)
- ½ tsp ground black pepper ($0.05)
- ½ tsp salt ($0.01)
- 2 x 10 oz cans mild diced tomatoes with green chilies (with juices) ($1.92)
- 2 x 15.5 oz cans pinto beans, drained and rinsed ($1.72)
- 1 cup frozen corn* ($0.40)
- 2 cups Southern greens mix (collard/mustard/turnip chopped)** ($0.75)
- ¼ cup BBQ sauce of choice*** ($0.19)
- 1 cup vegetable broth**** ($0.09)
Instructions
- Gather your ingredients. (1 cup of dry rice yields 3 cups cooked, so you can get that started while you’re preparing your beans and greens!)
- In a large sauté pan, add olive oil, diced onion, pepper, and salt. Cook over medium high heat until soft and glossy, about 5 minutes.
- Then, add canned tomatoes (with juice), strained and rinsed pinto beans, and frozen corn. Stir to combine and cook for another 5 minutes.
- Then, add greens, BBQ sauce, and vegetable broth. Stir and let this simmer on medium-low heat for 20 minutes, covered. The greens will be tender and wilted once done. Taste and adjust seasoning if needed!
- Serve over cooked rice.
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Equipment
- Large Sauté Pan
Notes
Nutrition
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Gather all of your ingredients: You’ll also need 3 cups of cooked rice (1 cup of dry rice yields 3 cups cooked). Use our guide on how to cook rice and get it started while you prep your BBQ beans and greens.
Sauté the onion: Add 1 Tbsp olive oil, ½ large diced onion, ½ tsp ground pepper, and ½ tsp salt to a large sauté pan and cook over medium-high heat until the onions are soft and glossy. This will take about 5 minutes.
Add tomatoes, beans, and corn: Once the onion has softened, add two 10 oz cans mild diced tomatoes with green chilies (with juices), two 15.5 oz cans strained and rinsed pinto beans, and 1 cup frozen corn. Give everything a stir to combine and cook for a further 5 minutes.
Add the greens, broth, and sauce: Now add 2 cups greens, ¼ cup BBQ sauce of choice, and 1 cup vegetable broth (I use Better than Bouillon). Stir everything together, cover with a lid, and simmer over medium-low heat for 20 minutes. Your greens will look tender and wilted when ready. Taste and adjust the seasonings to your liking.
Serve: Divide the cooked rice between each plate and top with your homemade BBQ beans and greens. Enjoy!
Serving Suggestions
This BBQ beans and greens recipe already includes rice, but if you want to add some extra sides, serve it with homemade cornbread (I like to use our recipe to make corn muffins) or, if you’ve got the grill going, add some grilled vegetables. For even more BBQ flavor, I usually drizzle a little extra sauce over the top before serving. You can also cook up a few strips of bacon in the oven (or your favorite veggie alternative) while the beans simmer, then crumble it over the top for a crispy finish.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3-4 days. I think the flavors get even better as these barbecue beans and greens sit! To reheat, microwave in 30-second bursts until warmed through, or heat on the stovetop over medium-low with a splash of broth or water to loosen it up. This one should also freeze well. Let it cool completely, portion into freezer-safe containers, and freeze for up to 3 months.
