Greens and Beans | Rick Bayless Taco Manual

red chile powder

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds a similar depth of flavor with less heat.

collard greens

🥗Healthier: spinach

💰Cheaper: kale

Spinach is more tender and cooks faster, while kale is often less expensive.

Soak red beans overnight in water, then drain.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add red chile powder and cumin, stirring to combine.

Pour in vegetable broth and bring to a boil.

Add soaked beans and reduce heat to a simmer.

Cook beans until tender, about 1-1.5 hours, adding water as needed.

In a separate pan, heat olive oil over medium heat.

Add chopped collard greens and sauté until wilted, about 5-7 minutes.

Stir wilted greens into the pot with beans.

Season with lime juice, salt, and black pepper to taste.

Garnish with chopped cilantro before serving.

Cooking Techniques

Spice Level: