There are some traditional Brazilian ways we prepare beans and greens in our home. Recipes like Feijão Tropeiro or Tutu de Feijão. Most of the time, I cook beans using a simple formula. Sometimes this is a main meal, sometimes it goes on top of rice.
2 cups of whatever beans we have (freshly cooked in a crockpot, pressure cooked, canned or frozen)
2 cups of any greens (collard greens, kale, sorrel, chicory, mustard, brussel sprout greens, etc).
1 onion chopped
a few garlic cloves, minced
a couple tablespoons of fat: olive oil, bacon fat
about 2 cups water or broth, more if needed
For flavor: cooked bacon, chorizo sausage, ham, or any other small amounts of leftover meat I may have. If you would like a vegetarian option, use vegetable broth, tamari sauce, seaweed
good splash of vinegar
salt and pepper to taste
Hot pepper sauce of hot pepper flakes if desired
On a medium sauce pan, sauté meat until well done, remove from pan and reserve, if using any.
On the same pan, add more fat if needed, add onion and sauté until golden, add greens and garlic, stirring and adding water and broth to cook the greens until soft, a couple of minutes. Add beans, salt and pepper, vinegar, seaweed if using. Add more broth or water and bring to a simmer. I like a thick creamy soup. Stir in the meat right before serving.