BBQ Beans and Greens
This recipe is one of my favorites because it’s crazy cheap, feeding a family of 6 for just over a buck per person, and it’s a flavor explosion thanks to a mix of Southern greens and tangy BBQ sauce. This one-pot meal is packed with protein and color and makes the best leftovers. I serve it as a main dish or a side, so you’re going to love it no matter what! These spicy, sweet, totally vegetarian BBQ Beans and Greens need to be in your meal prep rotation this summer.
If you love bold, saucy comfort food with barely any cleanup, you’re going to be all over these BBQ beans and greens. It’s easy, tangy, just the right amount of sweet, and loaded with tender greens, creamy pinto beans, and pops of corn. I simmer everything in one pot for max flavor and minimal effort, and it all comes together in about 30 minutes. It’s simple and budget-friendly and it makes a ton, meaning it’s perfect for meal prep or feeding a crowd on the cheap.
- 3 cups cooked rice
- 1 Tbsp olive oil
- ½ large onion, diced (1 cup)
- ½ tsp ground black pepper
- ½ tsp salt
- 2 x 10 oz cans mild diced tomatoes with green chilies (with juices)
- 2 x 15.5 oz cans pinto beans, drained and rinsed
- 1 cup frozen corn
- 2 cups Southern greens mix (collard/mustard/turnip chopped)
- ¼ cup BBQ sauce of choice
- 1 cup vegetable broth