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Quick Beans and Greens for 2

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“Two people really don't need a dining table cluttered with serving bowls but when I plate our meals, running back for seconds is annoying. My solution - see what sides I can combine to serve at the table and reduce my evening dish-washing. ;-) Any combination of _beans and greens_ works - I love it with canned turnip greens (which I tell DH is spinach since he's "greens picky" but can't really tell the difference in any of them)”

Ingredients Nutrition

  • 2 tablespoons bacon fat or 2 tablespoons vegetable shortening
  • 3 tablespoons chopped onions
  • 1 tablespoon crushed New Mexico red chili, seeds included
  • 1 lb spinach leaves (or 1 10-ounce pkg. frozen frozen spinach, thawed and drained)
  • 1 (14 ounce) can pinto beans, drained and rinsed
  • 2 teaspoons vinegar, I prefer apple cider vinegar but use whatever you want


  1. Heat the fat in a large skillet and saute the onion and chile pepper until the onion is wilted.
  2. Add the spinach and cook, stirring, for 2-3 minutes, until it wilts down.
  3. Stir in the beans and vinegar, lower heat and simmer for 5 minutes.

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