Description

Craving a hearty, vegetarian meal that’s as versatile as it is delicious? One-Pot Beans, Greens, and Grains, created by Ali Slagle, combines fluffy quinoa, creamy beans, and tender greens in a single pot for a nourishing, customizable dish.

Ingredients

Scale

One-Pot Beans, Greens, and Grains uses pantry staples for a versatile, hearty result. Here’s what you’ll need for 2-4 servings:

1¾ cups water or broth: Cooks the grains and adds flavor.
1 cup quinoa, long-grain white rice, or a mix, rinsed: Provides a fluffy base.
Salt and black pepper: Seasons the dish.
1 (14-ounce) can of any beans: Adds creamy, protein-rich texture.
1 small garlic clove: Infuses savory flavor.
2 tablespoons extra-virgin olive oil: Enhances richness and coats beans.
1 bunch collard greens, kale, spinach, or other hearty dark leafy green: Adds nutrition and texture.
1 lemon: Brings bright zest and juice.
Optional Toppings: Toasted nuts or seeds, fresh herbs, grated or crumbled cheese, soft-boiled egg, avocado, hot sauce, or other sauces.

Why These Ingredients Matter

Quinoa/Rice: Absorbs broth for fluffy, flavorful grains.
Beans: Provide protein and creaminess.
Greens: Add nutrition and a tender bite.
Lemon: Brightens the dish with acidity and zest.

Substitutions and Variations

Quinoa/Rice: Swap with farro, barley, or couscous (adjust cooking time per package).
Broth: Use vegetable, chicken, or beef broth for richer flavor, or water for simplicity.
Beans: Use cannellini, black beans, chickpeas, or kidney beans.
Greens: Swap with Swiss chard, mustard greens, or arugula (reduce cooking time for softer greens).
Garlic: Use ¼ teaspoon garlic powder in a pinch.
Olive Oil: Replace with avocado oil or melted butter.
Lemon: Substitute with lime or 1 tablespoon white vinegar.
Vegan Option: Naturally vegan without toppings; avoid non-vegan toppings like cheese or egg.
Gluten-Free: Use quinoa or rice; ensure broth is gluten-free.
Flavor Variations:
- Spicy Grain Bowl: Add ½ teaspoon red pepper flakes or 1 teaspoon chili oil with the beans.
- Mediterranean Bowl: Use chickpeas, spinach, and top with feta and olives.
- Curried Bowl: Add 1 teaspoon curry powder with the garlic.
- Herb-Infused Bowl: Mix in 1 tablespoon chopped dill or basil with the greens.
- Protein-Packed Bowl: Top with a soft-boiled egg or grilled tofu.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 1¾ cups water or broth, 1 cup quinoa or rice, salt, pepper, 1 can beans, 1 garlic clove, 2 tablespoons olive oil, 1 bunch greens, 1 lemon, optional toppings.
Rinse quinoa or rice; drain and rinse beans; finely grate garlic; remove tough stems from greens and roughly chop leaves; prepare optional toppings (chop herbs, toast nuts, etc.).

Tip: Prep greens and beans while grains cook to save time; rinse grains thoroughly to remove bitterness (quinoa) or excess starch (rice).

Step 2: Cook the Grains

In a large pot or Dutch oven, combine 1¾ cups water or broth, 1 cup rinsed quinoa or rice, and a generous pinch of salt and pepper.
Bring to a boil over high heat; cover, reduce to low, and simmer for 13 minutes.

Tip: Use a tight-fitting lid to trap steam; avoid lifting to ensure even cooking.

Step 3: Prepare Beans and Greens

While grains cook, in a small bowl, combine drained beans, grated garlic, 2 tablespoons olive oil, and a pinch of salt and pepper; stir to coat.
Remove tough stems from greens; roughly chop leaves.

Tip: Grate garlic directly into beans for even distribution; chop greens into bite-sized pieces for easier eating.

Step 4: Add Greens and Beans

After 13 minutes, arrange chopped greens on top of the grains; season well with salt and pepper.
Cover and cook until quinoa is tender (translucent with a white tail) or rice is soft, 5-7 minutes.
Remove from heat; scrape beans over greens, cover, and let sit for 5 minutes to warm through.

Tip: Layer greens evenly to steam properly; don’t stir beans to maintain distinct textures.

Step 5: Finish and Serve

Finely grate some lemon zest over the beans and greens; cut lemon into wedges.
Serve warm or cold, about 1-1½ cups per serving, with a squeeze of lemon juice, extra salt and pepper, and optional toppings like nuts, herbs, or cheese.

Tip: Taste and adjust seasoning before serving; serve cold for lunch bowls or hot for dinner.