One-Pot Beans, Greens and Grains

By Ali Slagle

Updated December 7, 2025

  • A large white Dutch oven is filled with quinoa, white beans, kale and lemon wedges.
    Linda Xiao for The New York Times. Food Stylist: Judy Kim.
Media 1 of 1
Total Time
40 minutes
Prep Time
5 minutes
Cook Time
35 minutes
Rating
5(5,663)
Comments
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Many filling, flavorful and flexible meals are within reach with this technique: It produces fluffy grains, just-soft-enough greens and creamy and garlicky beans all in one pot. Customize your mix based on your cravings and your pantry: Use any dark leafy greens and any cooked legumes. Use quinoa, rice or a mix of the two for a variety of textures; for other grains, refer to the cooking instructions on their package and add the greens in the last 5 to 7 minutes. You can infuse the grains with flavor by stirring ground spices or other seasonings into the pot. Add brightness with lemon and garnish wildly — or not at all. This meal can be eaten warm or cold, which means lunchtime grain bowls are now easier to pull off.

Featured in: An Easy One-Pot Method for Vegetarian Meals

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Ingredients

Yield:2 to 4 servings

  • 1¾ cups water or broth

  • 1 cup quinoa, long-grain white rice or a mix of the two, rinsed 

  • Salt and black pepper

  • 1 (14-ounce) can of any beans

  • 1 small garlic clove

  • 2 tablespoons extra-virgin olive oil

  • 1 bunch collard greens, kale, spinach or other hearty dark leafy green

  • 1 lemon

  • Toppings (optional): toasted nuts or seeds, fresh herbs, grated or crumbled cheese, soft-boiled egg, avocado, hot sauce or other sauces and so on

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 4 servings)

66 grams carbs; 381 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 8 grams fiber; 852 milligrams sodium; 13 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot or Dutch oven, bring the water, quinoa and a generous pinch each of salt and pepper to a boil over high. Cover, reduce heat to low and simmer for 13 minutes.

  2. Step 2

    While the quinoa cooks, drain and rinse the beans, then transfer to a small bowl. Finely grate the garlic over the beans, then add the oil and a pinch each of salt and pepper, and stir to combine. Set aside. Remove and discard any tough stems from the greens, then roughly chop the leaves.

  3. Step 3

    After 13 minutes, arrange the greens on top of the quinoa and season well with salt and pepper. Cover and cook until the quinoa is tender, 5 to 7 minutes. (When the quinoa is tender, it’s also translucent and has a thin white tail.) Remove the pot from heat, scrape the beans over the greens, then cover the pot and let sit for 5 minutes.

  4. Step 4

    Finely grate some of the lemon zest over the beans and greens, then cut the lemon into wedges. Eat the beans, greens and grains with a squeeze of lemon juice, salt and pepper to taste and any toppings you like.

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Ratings

5 out of 5
5,663 user ratings
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Comments

jen

To me this is the epitome of what cooking for yourself is. A bit of this and a bit of that. A grain, a green and a bean! Add salt, lemon (acid like vinegar works too), garlic and spices to create the palate you want. Farro navy bean collard Millet black bean dino kale Quinoa black eyed peas cabbage Grain, Green, Bean things love a bit of acid fat and salt. So choose your faves to make it your own. Once you get the concept/don’t be afraid to play.

Jordan

You can’t call something garlicky and only have 1 small clove as an ingredient.

Great, Easy Weeknight Dinner

I made this tonight with leftover black eyed peas from New Year's. It was fantastic. I doubled the garlic. I also drizzled a lemon tahini dressing over the top. Fantastic dinner that will be on repeat in this house.

Erin

I was out of EVOO, so I added ghee to the quinoa and broth while it was cooking. I had to add a splash of water with the greens because the quinoa was getting dry. I added the lemon juice to the beans and garlic because I was out of EVOO. Topped with roasted pepitas, cilantro, and feta, which is what I had on hand. I like the versatility of this dish

Olivia

I usually make this recipe multiple times a week! It’s an excellent base and general powerhouse of a meal. If you use quinoa like I do, absolutely cook it in broth, which makes a huge difference. Chickpeas are my bean of choice and spinach my green of choice. My favorite toppings, used in different combinations based on what I have in the fridge: - sun dried tomatoes, chopped - peanut butter/harissa sauce from the NYT roasted kale and sweet potatoes recipe - roasted potatoes or sweet potatoes - zucchini sautéed with Parmesan - soft boiled jammy eggs - avocado - salsa and guacamole Great recipe, NYT team!

TL-A

Such an unexpected weeknight delight! Have made this with cannellini beans and collards, added a Parmesan rind…current favorite is with red quinoa (with a teaspoon of vegetarian Better Than Bouillon) + red curly kale + black beans, with the addition of ground cumin and chipotle chile and lime zest, served with avocado & Bulgarian feta. Basic, structured recipes that invite experimentation and play remind me why I love cooking so much in the first place.

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