clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mexican Beans and Greens

  • Author: Chuck Underwood
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 1 hour
  • Yield: 6-8 servings 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan


What do you get when you combine fresh greens, black beans, and red chile sauce? Mexican Beans and Greens! And is it ever delicious!


Units Scale
  • 3-4 dried ancho chile pods
  • 3 cloves garlic
  • 1 tsp mexican oregano
  • 1/2 tsp ground cumin
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 8 cups chopped swiss chard or kale (loosely packed)
  • (2) 15-ounce cans of black beans (preferably no salt added)


  1. Heat chiles in a 250° F oven for 5 minutes to soften
  2. Discard stems and seeds,  place the chiles in a bowl, and cover with hot water.  Use a small bowl if needed to keep chiles submerged
  3. Allow chiles to rehydrate for 30 minutes
  4. Meanwhile, remove any thick stems from the kale or chard, roll the leaves up like a cigar, and cut them into 1/2" strips.  Two store-bought bunches of greens are approximately 8 cups chopped
  5. Reserving the soaking liquid, remove the chiles and place them into a blender
  6. Add the garlic, pepper, cumin, oregano, and 1/2 cup of the reserved soaking water.  Note:  taste the water - if it is bitter then discard it and use fresh water
  7. Blend until smooth
  8. Preheat a large skillet on med-high heat
  9. Add the chile puree and cook  it until it is the consistency of tomato paste - about 5 minutes
  10. Add the remaining 1 1/2 cups of water. Mix,  and simmer until smooth and bubbly - about 10 minutes
  11. Add the greens and stir them into the chile sauce
  12. Cover and simmer for about 10 minutes until the greens have wilted
  13. Stir in the beans.  If using no salt added - no need to drain
  14. Heat until thick and bubbly and serve over rice, polenta, or corn tortillas

Keywords: mexican black beans and green, rec hill sauce