Updated: April 20th, 2022
black beans and greens recipe
Recipe by Nutrition Student, Maya Lechowick
  • 2 cups water (or broth)
  • 1/2 ea 16oz can crushed tomatoes
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 cup uncooked long, grain brown rice
  • 1 ea 16 oz can black beans, drained and rinsed


  • 2 tbsp extra virgin olive oil
  • 1/2 medium yellow onion, sliced
  • 1 small bunch (1/2Ib.) greens (kale, swiss chard), sliced. If using spinach, don’t slice.
  • 2 cloves garlic minced
  • 1 tbsp lemon juice
  • 1 pinch salt

Method of Preparation:

  • In a medium saucepan, add in water (or broth), tomatoes, salt, chili powder, garlic powder, and cumin. Bring to a boil. Then add in brown rice.
  • Cover, reduce heat to medium-low to-low, and simmer until brown rice is cooked and liquid is absorbed, about 45 minutes to 1 hour.
  • Add black beans, stirring to combine. Taste and adjust seasoning if needed.

While the rice is cooking:

  • In a sauté pan, bring olive oil to medium heat. Add the onions and pinch of salt.
  • Sauté onions 3 minutes until golden brown.
  • Add garlic. Sauté 1 minute.
  • Add greens. If greens are on the tougher side, a small amount of water may be added to “steam” the greens until tender, with lid on.
  • Add in lemon juice.
  • Adjust salt if needed. Serve with brown rice and black beans.