Beans and Greens – Lazy Herbivore Style

I’ve been working on three different recipes lately – all involving my crockpot and beens and some green vegetable. I thought I’d share them with you. As always – please remember this is NOT a recipe blog. I never do anything the exact same way twice because I’m lazy and that would require writing something down. These are GENERAL recipes and APPROXIMATELY what I do each time but if I’m out of something, or if I don’t have the right time frame, things change constantly. I rarely strain beans, sometimes I sauté onions to add in, sometimes I add garlic. It’s a wonderland over here, people. Don’t come for the recipes.

All of these would be perfect cooked on low for about 4 hours…I think. My crockpot overcooks and I now work all day so I set my crockpot for 6 hours and it keeps it on warm until I get home, but I always feel like things are a bit mushy for my taste. If I were doing this on the weekend? 4 hours on low – max. Also – I eat all of this for lunch all week, so if you’re cooking for just one meal with a 4-person family? You will have leftovers.

Mexican Beans and Greens! Black Beans and Spinach

  • 4 cans of Black Beans
  • 3 cans of Rotel (I use 2 original, 1 hot)
  • 16 oz bag of frozen corn
  • 16 oz bag of cut spinach
  • Enough water to make sure everything is just covered. If you like it more like a soup? Fill the pot to the brim with water.

Dump it all in the crockpot for 4 hours on low. (If you’re gone all day, tell it 6 hours on low and it stays warm until you get home.) The BEST way to eat this is to really strain the fluids and wrap it in tortillas like burritos! But, I’ve also cooked some quick rice to go with it AND I’ve eaten it straight out of a bowl. One other thing I’ve done which may not sound good to ANYONE but me: Slice a green pepper in half. Strip the innards out. Heat sliced pepper in the microwave for 2 minutes if you have a sensitive stomach and can’t handle raw vegetables. (ME! ME! ME!) Scoop some of this stuff (with a slotted spoon to let the fluids drain) into the peppers. Eat it by slicing and then you get some crunch pepper mixed with the Mexican goodness and it’s LOVELY!

OPTIONS! The Lazy Herbivore is all about variety. As long as it’s easy variety.

Cajun Beans and Greens! Black-eyed Peas and Okra

  • 4 cans of black-eyed peas
  • 3 cans of Rotel (I use 2 original, 1 hot)
  • 1 carton of vegetable stock
  • 1 bag of frozen okra
  • 1 Tbsp of Cajun season (if you like it HOT! I forgot the cajun seasoning last week and it was fine. #WhyIAmNotARecipeBlogger)

Dump it all in the crockpot for 4 hours on low. (Since I’m gone all day I tell it 6 hours on low and it stays warm until I get home.) If I’m doing this on the weekend and not in a hurry? I’ll sauté some onions to throw in there too. I like cooking white rice and mixing all of this together to make it really like gumbo. BUT! Rice takes forever so if Donnie doesn’t get home before me to start the rice, I just eat it plain in a bowl.

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Southern Beans and Greens! White beans and Collars

  • 4 cans of white beans (I’ve used Cannelini, Pinto, and Northern…all work great)
  • 1 carton of vegetable stock
  • 1 16 oz bag of cut frozen collards
  • 1 packet of Knorr’s vegetable soup
  • Enough to keep everything covered

Dump it all in the crockpot for 4 hours on low. (Since I’m gone all day I tell it 6 hours on low and it stays warm until I get home.) This is okay with rice too, but this one really is my favorite just to eat it in a bowl OR! OR! OR! If you’re not vegan? Whip up some cornbread to go with it. YUMMY. I miss cornbread. (Don’t bother with vegan cornbread recipes. I miss the standard, blue box cornbread. I don’t like cornbread in general so I probably wouldn’t like the vegan variations.)

Why Share Such Unorganized Recipes, Zoot?

I have no idea why I share with you all these type of “WHAT I AM EATING!” posts since I’m so crappy at keeping recipes. But these three things have all become a staple because they’re easy, they make dinner ready when I get home, and I can serve them in different ways for a variety. But most importantly? LEFTOVERS. I take lunch to work every day and taking leftovers is way easier than anything else.

I love recipes that have beens and some other vegetable mixed in. The more the merrier! Do you have any other combinations I could try?


  • Shari

    What about using the dried beans? You could cook it longer without worrying about mush. Don’t ask me about the exact time #alsonotarecipeblogger

  • Lise

    It’s not a crockpot recipe – it’s not a real recipe at all – but it only takes 10 minutes:

    Throw a couple of big sweet potatoes in the microwave to cook. Sauté a bag of kale in olive oil with some garlic. When the kale is starting to soften add 2 cans of drained and rinsed black beans. Continue to cook until beans are heated through and kale is done. Serve over half a sweet potato.

  • supertiff

    Ive been trying to drastically reduce meat and dairy, and I made this yesterday: box vegetable stock, two zucchini diced, one onion diced, one little carton white button mushrooms, two cans chick peas, one can lentils, one potato diced, one big can fire roasted tomatoes (rotel would prob work). It’s delicious! It looks like a lot of work, but it took less than ten minutes. I cooked it on the stove on low all day, but I will totally use the crock pot next time.
    Oh! I forgot I also put cabbage in, toward the end.
    I am ashamed to admit I’ve never eaten okra, black eyed peas, or collard greens. Maybe because I’m from Michigan? Anyway, I will totally be trying your ideas. Yay!

  • Karen

    Not crock pot or beans but……quinoa (rinsed and cooked), sweet potatos (baked and diced), splash of balsamic vinegar, sauteed kale. Awesome hot, cold, or in between. My kids love this, BTW.

    I second trying dried beans. Soak overnight in salted water, drain/rinse, and toss in the crockpot. (the salted soak helps the beans not explode) We are fans of the multi bean mix found at Costco. Have you tried lentils? Google-fu “madras lentils recipe”, you won’t regret it.

    I’m sure you know this but beans freeze amazingly. I like to freeze lunch size containers in order to have some variety during the week. YMMV since I’m sure you don’t want to fill the freezer right before you move.

    One more thing…..hummus. It’s easy, I promise. Seriously. Come over and I’ll teach you how. Chickpeas are a gift of awesome. Cook dry chickpeas in the crockpot (it will take forever) and freeze the extra. You’re welcome.

  • Danielle

    You can definitely use dried beans! I crockpot them all the time. Just rinse and pick out any weird ones. Then put in the crockpot with all the other stuff and cover with liquid. You need to use a bit more liquid than with canned b/c they will absorb it (maybe err on the side of a lot more, since you aren’t at the house all day to watch them).

  • Allison

    Please don’t be self conscious about this, but I LOVE “beens”. It makes me wish it was really spelled that way.

    Ok, now I can go and finish reading the rest of the post. 🙂