A tasty stew of southern-seasoned beans and greens with smoked sausage.

Easy Southern-Style Beans and Greens

Whenever I make a pot of white beans and greens close together, a stew of beans and greens are sure to follow.

I believe that Italians have a similar dish, possibly known by the name of Zuppa Di Scarola E Fagioli from what I found on the net, though I was not able to locate a recipe by that name in my copy of The Silver Spoon. They would likely use cannelloni beans and include escarole as the greens, but in the U.S. south, we all know what greens are king. Collards, turnip and mustard greens rule the south.

The Cajun isn't big on greens, not at all. I don't know what is wrong with him for real! Seriously though, I can sometimes manage to slide a little bit by him in a soup or something, though he'd rather I didn't.

I, on the other hand, love them - from spinach to collards to turnip to mustard to mixed - I love them all. Well, except kale. Other than seasoned kale chips, I never have gotten kale to grow on me too much.

In season greens are good and cheap and not hard to make, though they require solid cleaning and the cooking process does take some time, especially with collards.

To keep this dish on the easy side, I'm using canned goods, but yes, certainly if you have white beans and greens leftover by all means use them!

Honestly though, there are some mighty fine "southern-seasoned" canned brands available now, my two favorites being Glory and Margaret Holmes.

I'm also using a large can of Blue Runner Creole style navy beans, but I realize that they are not necessarily easy to find everywhere, so I've written the recipe for 3 (15 ounce) cans, half of which I recommend mashing a bit. I've also added a can of mild Rotel tomatoes.

Here's how to make my beans and greens. As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below. 

Add oil to a soup pot and sauté smoked sausage until lightly browned.

When the sausage begins to brown, add the onions and cook, stirring regularly. 

Drain all three cans of beans, lightly mashing about 1/2 of the beans. To the sausage and onion, add 2 cups of the stock, mashed beans, remaining whole beans and tomatoes.

Stir in the drained greens and seasonings. 

Beans and Greens can range from a thinner soup with more broth, to a thicker, more stew like consistency, so add additional stock or water to adjust to the desired consistency. Bring mixture to a boil, reduce heat and let simmer for about 15 to 20 minutes. Taste and adjust seasonings.

Posted by Mary on December 30, 2021

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