One-Pot Beans, Greens and Grains
Updated December 7, 2025
Linda Xiao for The New York Times. Food Stylist: Judy Kim.
- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
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
Nutritional analysis per serving (2 to 4 servings)
66 grams carbs; 381 calories; 5 grams monounsaturated 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
- 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.
- 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.
- 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.
- 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.
Private Notes
Comments
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.
You can’t call something garlicky and only have 1 small clove as an ingredient.
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.
This has become a weeknight staple for me. I've used kale, spinach, beet greens, and whatever else I have around. I usually add some other roasted or sauteed veggies. I either add whatever extra sauces I have in the fridge or make a simple yogurt and herb sauce. Usually top with nuts and olives. Maybe a little cheese if I have it and goes with whatever flavor profile. I like that it's good room temperature, so I can pack it and eat it later in the evening (after yoga class, at pub trivia, etc.).
I found this to be a bit bland (I also burned my quinoa - perhaps had the burner too high). Next time, I’m excited to try this with chicken broth, a more fun grain (look @ you, farro!) and a saucier/crunchier top.
Made this exactly as written. This was delicious though I did find little worm shaped things in the pot and realized even though I rinsed the beans thoroughly they were there. The internet says they’re part of the bean and I really hope so as this is so good. I hate to throw away!