Greens and Beans

by Lynn
(Knox, IN)


My Grandma used to make me Greens and Beans with cornbread. She has passed away and I was wondering if you would know of what kind of Beans and greens to use along with the seasoning. I know she also put ham in it. If you would have a idea for a recipe similar to this I would like to have it.

Thank you from a lost granddaughter who loved this meal.


Hey there Lynn!

I love beans 'n greens. I like to use either mustard greens of turnip greens for the greens. I think most people use turnip greens. I have a great recipe posted on my website for the greens. Just click on this link: Mess 'o Greens. Just substitute either mustard greens or turnip greens for the collard greens.

For the beans, I always use pinto beans. I have the recipe posted in my new cookbook but I'll also share it with you here:

Pinto Beans

Here's what you are going to need:

2 cups of dry pinto beans

3-4 strips of salt pork (you can substitute bacon)

2 cans of chicken broth

1 medium onion, chopped

1 medium green pepper, chopped

1 rib of celery, diced

6 cloves of garlic, finely chopped

Salt and pepper to taste


Here's what you need to do:

Sort through your dry beans to make sure there are no stones or bad beans. Cover with 10 cups of water and let soak overnight (12 to 16 hours). Drain.

Cut the salt pork into small pieces and brown in the same pot that you soaked the beans in.

Add the beans back to the pot along with 2 of the cloves of garlic, 2 cans of chicken broth and 1 cup of water.

Bring to a boil, cover and reduce heat to a simmer. Cook until the beans are tender, about 2 hours.

Add the rest of the garlic, the onion, green pepper, salt and pepper. Continue to gently simmer another 30 to 45 minutes until beans are tender.

I like to serve each in a separate bowl along with my cornbread. I hope that this is what you are looking for.

Warm Dishes,

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