Pressure Cooked Beans and Greens


I’ve been eating and cooking beans and greens (in various combinations) for a long time. The dish is about as elemental as it gets, and is a welcome (often necessary) way to use up your greens when you have more than you can handle. I use the pressure cooker here because it’s lightning fast; of course, this dish is equally good cooked in a normal pot, it’ll just take much longer.

Makes: 4 servings
Time: About 1 hour


  • 1 cup dried white beans

  • 2 bay leaves

  • An armful of mixed greens, say 2 pounds (which is a LOT): kale, chard, collards, spinach, pea shoots, turnip greens, mustard greens, bok choy, whatever you got

  • 4 cloves garlic

  • A dried hot chile, or a few slices of jalapeno, optional

  • Salt

  • Good olive oil


1. Rinse the beans and put them in a pressure cooker with four cups of water and the bay leaves. Cook at high pressure for 35 minutes. Release pressure and check; they should be just about done. If not, cook a few minutes longer, but try not overcook. Roughly chop the greens; chop any thick stems a bit finer.

2. If the beans are still pretty soupy, you don’t need more water; if they’ve dried out, add a cup or so. Add the greens, garlic, chile if you’re using it, salt, and a splash of oil. Cook at high pressure for 10 minutes. Release pressure and check; the greens should be blasted to bits, very tender. Stir and taste. If you’d like to cook the greens another couple of minutes, do. If the mixture is too wet, boil off some of the liquid.

3. Season to taste and serve hot, warm, or at room temperature with a little more oil.