Rachael Ray Beans and Greens Recipe

Beans and greens dish by Rachael Ray is truly a comforting and nutritious meal that you can enjoy any day of the week.

You start by sautéing onion and garlic until fragrant before adding your beans and greens, like spinach or escarole, into the skillet.

Adding chicken stock or broth and letting it simmer helps meld the flavors beautifully, making it taste like it’s been cooking all day.

I love how simple yet fulfilling this recipe is, and my tip for you is to use fresh greens for a more vibrant taste!

How to Make Rachael Ray Beans and Greens

Ingredients

• 2 tbsp Olive Oil
• 1 Onion (chopped)
• 4 cloves Garlic (minced)
• 2 cans Cannellini Beans (15 oz. each)
• 1 head Escarole (chopped)
• 2 cups Chicken Stock
• 1 Lemon (juiced)
• Salt (to taste)
• Pepper (to taste)

Step-by-Step Instructions

Step 1:

Heat olive oil in a large skillet over medium heat.

Add chopped onion and minced garlic.

Cook until the onion is tender.

Step 2:

Add the escarole to the skillet.

Stir until the greens wilt slightly.

If using frozen spinach, allow a few extra minutes.

Step 3:

Pour in the chicken stock.

Bring the mixture to a simmer.

Let it cook for about 5 minutes or until heated through.

Step 4:

Add the cannellini beans to the skillet.

Stir to combine thoroughly.

Season with salt and pepper to taste.

Step 5:

Squeeze fresh lemon juice over the dish.

Give it one final stir and serve hot.

Tips and Tricks for Making This Recipe

Use Fresh Ingredients

Fresh escarole and lemon juice elevate this simple dish to the next level.

Quality ingredients bring out the best flavors.

Don’t Overcook the Greens

Wilt the greens just enough to keep their texture intact without becoming soggy.

It’s better to have lightly wilted greens than overcooked ones.

Adjust the Seasonings

Taste the dish before serving and adjust the salt and pepper accordingly.

Everyone’s palate is different, so tweak it to your liking.

Add a Protein

For a heartier meal, add cooked sausage or chicken to the dish.

This can balance the flavors and make it even more filling.

Use Homemade Stock

If you have homemade chicken stock, use it instead of store-bought.

Homemade stock adds a richer and more complex flavor to the dish.

What to Serve with Rachael Ray’s Beans and Greens Recipe

Italian Bread

Serving freshly baked Italian bread alongside your beans and greens is both classic and delicious.

The crunchy crust and soft interior make a great tool for scooping up the bean and vegetable goodness.

You can even toast the bread and rub it with garlic for an extra flavor kick!

Roasted Vegetables

Roasted vegetables, like carrots, parsnips, and bell peppers, pair incredibly well with beans and greens.

The caramelized edges and sweetness of the roasted veggies provide a beautiful contrast to the savory dish.

Try roasting them with a sprinkle of thyme and a drizzle of olive oil.

Lemon Orzo

If you haven’t tried lemon orzo as a side, you’re in for a treat!

The bright, citrusy flavors of lemon orzo lighten up any meal and complement the rich, savory beans and greens beautifully.

Cook the orzo in chicken broth and stir in some fresh lemon zest and juice for a vibrant side.

Balsamic Glazed Mushrooms

Mushrooms glazed with balsamic vinegar make a wonderful, earthy side dish.

Their deep, umami flavor harmonizes perfectly with the beans and greens.

Sauté the mushrooms in a bit of butter with a splash of balsamic vinegar until they’re tender and glossy.

Stuffed Bell Peppers

Consider serving stuffed bell peppers as a hearty and fun accompaniment.

Fill bell peppers with a mixture of rice, ground meat, and a bit of cheese for a satisfying side.

Bake until the peppers are tender and the filling is cooked through for a comforting addition to your meal.

Variations and Substitutions

You can switch up the greens in Rachael Ray’s recipe with kale, chard, or collard greens if you prefer heartier options.

Swapping out the spinach or escarole for these will deliver a different texture and flavor.

Try experimenting with different beans!

Feel free to use cannellini beans, garbanzo beans, or black beans instead of traditional white beans.

This is an easy way to bring a new taste to the dish.

Vegetarian or Vegan

For a vegetarian version, use vegetable broth instead of chicken stock.

To make it vegan, omit any cheese and use a vegan broth and sausage alternative.

Spices and Seasonings

Add some heat with Calabrian chile paste or red pepper flakes.

You can also sprinkle some smoked paprika for an additional layer of flavor.

Protein Options

Add cooked Italian sausage for a meaty twist.

Simply brown it separately and mix it in before the final simmer.

Another great option is to include cubed pancetta for a rich, smoky depth.

Feel free to use whatever you have on hand to make this recipe your own!

How to Store Leftover Beans and Greens

Refrigeration

When it comes to refrigerating your leftover beans and greens, always use an airtight container.

Glass containers work great as they won’t absorb any odors.

Make sure the container is sealed tightly before placing it in the fridge.

Your leftovers should be good for up to 3-4 days.

Freezing

For long-term storage, freezing is a fantastic option!

Use freezer-safe plastic bags or containers.

Label them with the date so you know when you stored them.

They can last up to four months in the freezer.

Preparation Before Storing

Rinse your beans well if they’re canned to remove any excess sodium.

Drain thoroughly to ensure minimal moisture before storing.

When you’re ready to store, try to get as much air out of the container as possible.

This helps in maintaining the flavor and texture of your beans and greens.

Common Mistakes to Avoid

Using Too Much Olive Oil

It’s easy to overdo the olive oil, which can make the dish greasy.

Stick to the recommended amount to keep the flavors balanced.

Keep in mind, less is often more when sautéing the onions and garlic.

Not Wilting the Greens Properly

When cooking spinach or escarole, make sure the greens are wilted properly.

Frozen spinach takes longer, so be patient.

Undercooked greens can taste bitter and won’t blend well with the other ingredients.

Skipping the Simmering Step

Allowing the mixture to simmer is crucial for blending flavors.

If you skip this step, the flavors won’t have enough time to meld together.

Don’t rush—simmer for the full five minutes to get that rich, satisfying taste.