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  • 1 1/2 Tbs. olive oil
  • 3 to 4 cloves garlic, minced (1 Tbs.)
  • 3 green onions, sliced
  • 2 16-oz. cans beans , drained and rinsed
  • 1 tsp. chili powder
  • 1 lb. arugula, watercress or baby spinach, stemmed


In large skillet, heat oil over medium heat. Add garlic and cook over low heat, stirring, 30 seconds. Add scallions and cook, stirring, 1 minute. Stir in beans, chili powder, and 1/4 cup of water. Bring to a simmer, then mash just enough beans with back of wooden spoon to create a thick, saucy base. Cover and cook over low heat while preparing greens.

In large pot, steam greens with only the water clinging until wilted, 1 to 2 minutes. Remove from heat and add to beans; stir well. Season with salt and pepper and serve.

Nutrition Information

  • Calories 230
  • Carbohydrate Content 34 g
  • Cholesterol Content 0 mg
  • Fat Content 6 g
  • Fiber Content 12 g
  • Protein Content 13 g
  • Saturated Fat Content 1 g
  • Sodium Content 9 mg
  • Sugar Content 0 g