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4.64 from 25 votes

Simple Stewed Pinto Beans and Collard Greens

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 4 -6 servings


  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt plus a little extra for cooking the onions
  • 1 cup vegetable broth
  • 1 pound washed and dried collard greens sliced into ribbons (about 1 large bunch)
  • 3 cups cooked pinto beans 2 cans pinto beans, drained and rinsed
  • Dash crushed red pepper

Tahini drizzle (optional):

  • 1/4 cup tahini
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1 small garlic clove finely minced
  • Black pepper to taste


  • Heat the olive oil in a large saute pan or skillet (ideally something with a lid) over medium heat. Add the onion and give it a little pinch of salt. Cook for 7-8 minutes, stirring frequently, or until the onion is soft, clear, and lightly golden. Add the garlic, paprika, and the 1/2 teaspoon salt. Cook for 2 more minutes.
  • Add the collards and broth. Cover the pan and allow the collards to wilt down (you might have to do this in batches). Reduce the heat to medium low, uncover the pan, and cook the collards, stirring every so often, for about 10 minutes. Stir in the pinto beans and a dash of red pepper. Season to taste.
  • If you'd like to make the tahini drizzle, whisk together all of the ingredients while the collards cook.
  • To serve, divide the greens and beans into bowls and drizzle with the tahini (if using). You can also scoop them onto a bed of cooked whole grains (brown rice is especially nice), or toast. Enjoy!


Leftovers will keep for up to 3 days in the fridge.