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Collard Greens & Beans over Rice

Collard Greens & Beans over Rice

Simple Southern side dish.

Ingredients

  • 1 (27 oz.) Margaret Holmes Seasoned Collard Greens
  • 1 (15 oz.) can Margaret Holmes Seasoned Pinto Beans, drained
  • 1 (14 oz.) can reduced sodium beef broth
  • 1/2 cup frozen chopped onions
  • 1/4 cup real bacon pieces
  • 2 tsp. of red wine vinegar
  • 1/2 tsp. red pepper flakes
  • 2-3 cups cooked rice

Directions

  1. Combine all ingredients (except cooked rice) over medium heat.
  2. Cook and stir for about 10 minutes until heated through.
  3. Serve hot over rice.

This recipe uses the following products:

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