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Chipotle Beans and Greens

By: Jennifer Finn


by 8 members

G - BOMBS

Category: Main Dishes - Vegan

Tag:  Quick and Easy

A chipotle pepper adds heat and some smokiness to this quick and easy dish.

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  • Recipe
  • My Notes
  • Nutrition Facts
  • Ratings & Comments (6)
6

Ingredients

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1 1/2 pounds fresh collard greens, tough stems removed and chopped
42 ounces no-salt-added diced tomatoes (see note)
1 chipotle pepper in adobo sauce
4 ounces no-salt-added tomato paste
6 cups cooked pinto beans or 4 (15 ounce) cans no-salt-added or low sodium pinto beans, drained
1 teaspoon garlic powder

Instructions:

Water saute collard leaves in a large pot until tender.

In a food processor, blend 1 1/2 cups of the tomatoes and the chipotle pepper. Add to the collard greens along with remaining tomatoes and other ingredients. Mix well and heat until bubbly.

Good when stored in the refrigerator overnight and re-heated.

Note: Choose tomato products packaged in cartons or glass. These materials do not contain BPA.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 6

Per Serving:

Calories 292
Protein 17 g
Carbohydrates 62 g
Total Fat 1.6 g
Saturated Fat 0.3 g
Cholesterol 0 mg
Sodium 1587 mg
Fiber 16.6 g
Beta-Carotene 3333 ug
Vitamin C 64 mg
Calcium 163 mg
Iron 8 mg
Folate 207 ug
Magnesium 130 mg
Zinc 2.1 mg
Selenium 16.5 ug

My Rating: 
(click on a star to select your rating)

Blickeybear

12/16/2023 11:46 PM

Rated this recipe:

I didn't have enough collard greens, so I added a pound of frozen kale. 

We don't handle anything that is very spicy hot, so I put in a pinch of ground chipotle, and added some smoked paprika for the smokiness.

I added some sliced mushrooms because, why not? More G-Bombs.

Served over whole wheat.

Filling and satisfying. (I plan to serve some of the leftovers tomorrow over a sweet potato.)

 

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This comment was last edited on 12/16/2023 11:48 PM

vaporz

10/17/2022 12:07 AM

Rated this recipe: (no rating)

1587 mg. of sodium per serving???!!!  How is this possibly a Nutritarian recipe?

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Blickeybear replies:

12/16/2023 11:57 AM

Rated this recipe:

Out of curiosity, I did a Google search for the sodium in the ingredients list:

Collards: 1.5 lbs has 114 mg--divided by 6 servings = 19 mg sodium

Chipotle in adobo: 1 pepper has 90 mg--divided by 6 servings = 14 mg sodium

Pinto Beans: (cooked without salt): per cup 1.71 mg 

Tomato products with no salt: 0 mg

Garlic powder, 1 tsp: 2 mg--divided by 6 servings = .33 mg

19 + 14 + 1.71 + .33 = 35.04 mg per serving

So clearly, the sodium listed in the nutrition section is a typo.

This reply was last edited on 12/16/2023 12:27 PM

jimmy_jimmy

01/12/2020 08:40 PM

Rated this recipe:

This is hands down my favorite dish that I've found on this site. It's delicious and super easy to make. The umami makes it supremely satisfying. We eat this over a little brown basmati rice. I've eaten this dish at least 3x per week for the past year, and I don't see this tapering off. I wish I could find a few other recipes as quick, easy, delicious, and healthy as this one.

The secret for me is to make sure the collard greens have cooked down a little but are still just a little tough before adding the other ingredients. Then I simmer it all for about 15 minutes, until it has darkened and is heated throughout. This way, the collards finish cooking with the other ingredients, and they don't overcook and develop the famously unappealing collard green bitterness.

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Prospero52

05/21/2017 01:07 PM

Rated this recipe:

 So glad that we had chipotle adobo handy today. (We make our own chipotle adobo sauce without salt.) Hot and spicy and scrumptious! So simple and tastes so great. Go figure.

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This comment was last edited on 05/21/2017 09:54 PM

jrees73

07/02/2013 04:39 PM

Rated this recipe:

Delicious and convenient. This is quick and easy to make and it is very likely you will have most of these ingredients on hand. I didn't have the chipotle pepper so I used Mrs. Dash Southwest Chipotle seasoning instead.
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Rhubarb

03/31/2009 09:38 AM

Rated this recipe:

My husband (non-vegetarian) and I both enjoyed this. It's a good "beans and greens" dish. I had all the ingredients available, except for the chipotle pepper, so used a poblano pepper instead. I served it over a little home-made polenta. It's very easy to make, and the ingredients will be easy to keep on hand.
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