Pinto Beans and Winter Greens Bowl Recipe | Vegetarian Times Skip to main content

Pinto Beans and Winter Greens Bowl

Winter greens are gently cooked in a seasoned bean cooking liquid for a brothy, comforting meal in a bowl.



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1 lb. dried pinto beans, picked over and rinsed (2½ cups)
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2 Tbs. coconut oil
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1 small onion, finely chopped (1 cup)
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4 cloves garlic, minced (4 tsp.)
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1 red jalapeño chile, minced
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6 cups winter greens such as kale, chard, or collards, thinly sliced into chiffonade
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1 cup cilantro leaves, minced, for garnish
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1 cup fresh parsley leaves, minced, for garnish
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3 limes, cut into wedges, for garnish


1. Soak beans 8 hours or overnight in large bowl with 2 qt. water and 1 1/2 Tbs. salt. Drain, and rinse well.

2. Set rice cooker setting to “sauté” (or similar), and preheat 2 to 3 minutes. Add coconut oil, and heat 1 minute more. Add onion, garlic, and jalapeño, and sauté 3 to 4 minutes, or until vegetables are softened.

3. Adjust rice cooker setting to “slow cook” (or similar). Pour in soaked beans and enough water to cover beans by 1 inch (about 6 cups). Cover, and cook 3 to 4 hours, or until beans are tender and cooked through.

4. Fold in greens 1 handful at a time. Cover, and cook 10 to 15 minutes more, or until greens are bright green and tender. Serve garnished with cilantro, parsley, and lime wedges.

Nutrition Information: 

18 g
Total Fat: 
6 g
Saturated Fat: 
4 g
56 g
0 mg
10 mg
19 g
2 g
Serves 6

Comments on this Recipe

I used 2 jalapeno peppers, navy beans, and no parsley. I also cooked it on the stove (instead of rice cooker) for about 45 mins - 1 hour until the beans were tender. Yummy!

OK. Onions and garlic didn't flavor it like I thought they would. Will try again, but add onion flakes and, possibly, another onion.

Could I use a slow cooker instead of a rice cooker?

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