Best Smoky Butter Beans Greens Recipes

Smoky Beans and Greens on Toast image

Provided by David Tamarkin

Yield 4 servings

Number Of Ingredients 12

4 (1-inch-thick) slices crusty country bread
2 tablespoons olive oil
4 ounces (about 4 strips) smoked bacon, cut into 1-inch pieces
1 medium onion, thinly sliced
3 garlic cloves, thinly sliced
2 teaspoons smoked paprika, plus more for dusting
1 teaspoon fresh thyme leaves (optional)
1 teaspoon red pepper flakes
Kosher salt
1 large bunch or 2 small bunches (about 8 ounces total) lacinato kale, stems re-moved and leaves torn into medium-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves)
3 1/2 cups drained Cannellini Beans with Sweet Paprika and Garlic or 2 (15-ounce) cans white beans, rinsed and drained
2 cups bean broth or water

Steps:

Heat a large, heavy (preferably cast-iron) skillet over medium. Brush the bread on both sides with the olive oil. Lay the bread in the skillet and cook, pressing occasionally with a spatula, until crisp and golden brown, about 90 seconds per side. (If your slices are large, you may have to do this in two batches.) Set the bread aside.
Heat a Dutch oven or other heavy pot over medium-high heat. Add the bacon and cook, stirring frequently, until it has browned a little and rendered at least a tablespoon of fat, about 4 minutes. Add the onion and cook, stirring, until it has softened and turned golden, about 4 minutes. Add the garlic, paprika, thyme (if using), red pepper flakes, and, if you're using canned beans, 1 teaspoon kosher salt and cook, stirring, for a minute or two.
Add the slightly wet kale in batches, using tongs to stir the leaves into the onion mixture; wait for one handful of kale to wilt and shrink before adding the next. When the last of the greens has been added, add the beans and broth. Raise the heat and let the beans and greens simmer for a minute or two, just to warm the beans and bring the flavors together. Taste and add more kosher salt if necessary.
Serve the greens and beans over the toast in wide, shallow bowls, dusted with a little more smoked paprika.

Smoky Tangy Greens And Beans image

Yield Serves 8

Number Of Ingredients 15

4 tablespoons unsalted butter
1/2 cup coarse fresh breadcrumbs
Kosher salt
1/4 cup vegetable oil
8 ounces smoked bacon, chopped
1 large onion, finely chopped
1 head of garlic, cloves separated, thinly sliced
1 teaspoon crushed red pepper flakes
1 teaspoon freshly ground black pepper
3 cups pork or chicken stock or low-sodium chicken broth
1 cup apple cider vinegar
1/3 cup (packed) dark brown sugar
1/3 cup hot sauce (preferably Texas Pete)
2 medium bunches of collard greens, stems trimmed, leaves chopped (about 8 cups)
2 cups frozen lima beans and/or black-eyed peas

Steps:

Heat butter in a large heavy pot over medium. Add breadcrumbs and cook, stirring occasionally, until golden brown, 5-7 minutes; season with salt. Transfer to a plate.
Cook oil and bacon in same pot over medium-low, stirring often, until bacon is browned around the edges, 5-8 minutes. Add onion and garlic and cook, stirring often, until garlic is golden, about 5 minutes. Stir in red pepper flakes and black pepper, then add stock, vinegar, brown sugar, and hot sauce, then mix in collard greens and reduce heat to low. Bring to a simmer; cover and cook, stirring occasionally, until greens are very tender but still have some chew, 60-70 minutes.
Uncover pot, add beans, and simmer until beans and greens are very tender and liquid is slightly reduced, 15-20 minutes. Season with salt. Serve topped with breadcrumbs.
Do Ahead
Collard greens can be cooked 1 day ahead. Let cool in liquid, then cover and chill. Reheat gently over low before adding beans.