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Spicy Beans and Greens

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 to 6 (makes about 6 cups) 1x


  • 1 medium yellow or white onion, chopped (about 2 cups)
  • 1 tablespoon finely chopped garlic (4 to 5 medium cloves)
  • 2 to 3 teaspoons Mexican seasoning blend (or see Note)
  • 1 cup water
  • 1 can cooked cannellini or other white beans (15 ounces; about 1 1/2 cups), drained and rinsed
  • 1 pound Brussels sprouts (about 20), ends trimmed, halved
  • 4 cups coarsely chopped kale (I like curly kale)
  • 4 cups coarsely chopped Swiss chard


  1. Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onion and cook while stirring for 5 minutes, adding a little water as needed.
  2. Add the garlic and Mexican seasoning, and cook while stirring for 1 minute more.
  3. Stir in the water, beans, Brussels sprouts, kale, and chard. Reduce the heat to medium, then cover and cook, stirring occasionally, for 7 to 10 minutes, or until the Brussels sprouts are tender.


Instead of Mexican seasoning, you might try another salt-free seasoning blend, such as Cajun, Caribbean, Mediterranean, curry powder, or chili powder. Start with 1 teaspoon and add more according to your taste.


  • Serving Size: 1/6 recipe, 1 cup
  • Calories: 111
  • Sugar: 4.7g
  • Sodium: 95mg
  • Fat: 1g
  • Saturated Fat: 0.1g
  • Carbohydrates: 21.6g
  • Fiber: 6.6g
  • Protein: 6.7g
  • Cholesterol: 0