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; 378 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 8 grams fiber; 851 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.
I’m so glad that I wasn’t the only one scratching my head over the scraping of the beans instructions. So, I guess my method of spooning them into a layer over the greens worked fine. Other than that, the recipe was shockingly delicious with zero added frills. I always try to make a recipe as written the first time to see how I might change it up if I make it again. But it was so good that I can see this immediately going into my regular rotation without any modifications. Things to love about this recipe: 8 ingredients (most of which are likely already in your pantry and fridge), super heart healthy and full of protein, makes great leftovers, and ready in less than 30 minutes. So, don’t let the scraping dissuade you!
Long time reader, first time commenter. I love this recipe so much. It's great. My go-to when I want lunch ready for the week. Truly love how customizable it is. My mix is always a kale and spinach mishmash, vegetable broth (a parm rind inside) and cannellini. Cook the quinoa on the lowest possible setting. Double the garlic and don't skimp on the lemon zest. Afterwards; I top it with feta, avocado, black olives, sauted mushrooms (any kind works) and sunflower seeeds. Delicious!
This is really good! I love that it’s quick, easy, healthy & adaptable. I used my Instant Pot: 1 min cook + 10 min natural release for the quinoa w/ 1 cup broth, 1/2 tsp of Italian Mediterranean blend seasoning, salt & pepper. I mixed the spinach in instead of layering on top & let it sit on the keep warm setting for 5 min. I heated the bean mix in the microwave, threw it in the pot & topped w/ zest. Served w/ toasted pine nuts, parm & lemon. Delicious, but next time I’ll toast the garlic.
**1.5 cups of broth** for the quinoa, not 1 cup. Sorry for the typo!