Smoked Paprika BBQ Beans and Greens

Ingredients

• 1 pound dried navy beans, rinsed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 jalapeño pepper, seeded and minced (optional, for heat)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1/2 cup brown sugar, packed
• 1/4 cup molasses
• 1/4 cup apple cider vinegar
• 2 tablespoons yellow mustard
• 2 tablespoons smoked paprika
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 8 cups vegetable broth (or chicken broth for a non-vegetarian option)
• 1 pound collard greens, chopped (or kale, spinach, or mustard greens)
• Salt to taste

Instructions

1. Prepare the Beans: Rinse the dried navy beans thoroughly under cold water. This helps remove any debris and ensures even cooking.
2. Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic, red bell pepper, green bell pepper, and jalapeño (if using) and cook for another 3-5 minutes, until slightly softened. The peppers should be fragrant and starting to caramelize. This step builds a foundational flavor that will permeate the entire dish.
3. Combine Ingredients in the Slow Cooker: Transfer the sautéed vegetables to your slow cooker. Add the rinsed navy beans, crushed tomatoes, tomato sauce, brown sugar, molasses, apple cider vinegar, yellow mustard, smoked paprika, chili powder, garlic powder, onion powder, black pepper, and vegetable broth. Ensure all ingredients are well combined.
4. Slow Cook to Perfection: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beans are tender. The cooking time may vary depending on your slow cooker, so check the beans periodically. The beans should be easily mashed with a fork when done.
5. Add the Greens: Stir in the chopped collard greens (or your preferred greens) during the last hour of cooking. This allows the greens to wilt and absorb the flavorful sauce without becoming mushy. For a bolder flavor, you can briefly massage the greens with a pinch of salt before adding them to the slow cooker.
6. Season and Serve: Once the greens are tender, taste and adjust the seasoning with salt, as needed. Remember that the flavors will continue to meld and deepen as the dish rests. Serve hot, garnished with your favorite toppings, such as a dollop of sour cream (or vegan sour cream alternative), a sprinkle of chopped cilantro, or a drizzle of your favorite homemade BBQ sauce.

Cooking Tips and Tricks

• Soaking the Beans: While not strictly necessary, soaking the navy beans overnight in cold water can reduce cooking time and make them even more tender. If you choose to soak the beans, drain and rinse them thoroughly before adding them to the slow cooker.
• Adding More Flavor: For an even deeper smoky flavor, consider adding a smoked ham hock or a few slices of bacon to the slow cooker during the cooking process. Remove the ham hock or bacon before serving.
• Spice It Up: Adjust the amount of jalapeño pepper to your liking. For a milder flavor, remove the seeds and membranes before mincing the pepper.
• Controlling the Sweetness: If you prefer a less sweet dish, reduce the amount of brown sugar. You can also substitute maple syrup or honey for a more natural sweetness.
• Thickening the Sauce: If the sauce is too thin for your liking, you can thicken it by mashing some of the beans with a fork or by stirring in a tablespoon of cornstarch mixed with a tablespoon of cold water during the last 30 minutes of cooking.

Prep Shortcuts

• Pre-Chopped Vegetables: Save time by purchasing pre-chopped onions, peppers, and garlic.
• Canned Beans (Emergency Option): While dried beans offer the best texture and flavor, you can substitute 4 (15-ounce) cans of drained and rinsed navy beans if you’re short on time. Add them during the last hour of cooking to prevent them from becoming mushy. Reduce the amount of broth by half.

Flavor Pairings

These Smoked Paprika BBQ Beans and Greens pair beautifully with a variety of dishes. Consider serving them with:

• Buttery Cornbread for soaking up the delicious sauce
• Grilled or Smoked Meats, such as ribs, chicken, or pulled pork
• Coleslaw or a fresh green salad for a refreshing contrast
• Baked Potatoes topped with your favorite toppings

Make-Ahead Advice

This recipe is perfect for making ahead of time! The flavors actually improve as the dish sits. Simply prepare the beans and greens as directed, allow them to cool completely, and then store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Variations

Regional Alternatives

• Texas BBQ Beans: Add diced brisket or leftover pulled pork to the slow cooker for an authentic Texas-style BBQ bean experience.
• Carolina BBQ Beans: Use a vinegar-based BBQ sauce and add a touch of red pepper flakes for a spicy Carolina twist.
• Kansas City BBQ Beans: Incorporate a sweet and tangy BBQ sauce with a hint of smoke. Consider adding burnt ends for an extra layer of flavor.

Dietary Substitutions

• Vegan: This recipe is naturally vegan! Just be sure to use vegetable broth and omit any meat additions.
• Gluten-Free: This recipe is naturally gluten-free!
• Lower Sodium: Use low-sodium vegetable broth and reduce the amount of added salt.
• Lower Sugar: Reduce or eliminate the brown sugar and molasses. You can use a sugar substitute if desired.