Beans and greens usually refers to white or pinto beans cooked with leafy greens such a collards. I like to substitute green beans for the collards when fresh collard greens aren't available.
This is a simple dish that is made easier by using canned or frozen beans and greens. If you are using dried beans soak them in water overnight and be sure to cook them for around seven hours. I suggest using a slow cooker if you are not going to be home to keep an eye on the pot.
2 cans beans (I used navy and kidney beans)
1 can green beans or a package of frozen greens
1 piece of smoked hog jowl or ham hock
1/2 tsp. of thyme
water or leftover stock
salt to taste
pepper to taste
To a heavy pot add beans after draining them, add drained green beans, smoked meat, and thyme. Mix well and make sure the meat is tucked down into the beans. Add liquid to just cover the beans. Bring to a boil, then reduce to a simmer. Cook for several hours. A half hour before serving taste the broth for salt (I didn't need to add any), and add pepper to taste. Shred the meat and discard the bones.
Never add salt to a pot of beans until they are completely cooked and soft. Salt will prevent the beans from absorbing liquid and you don't want to serve tough, hard beans.
Serve the beans over biscuits, cornbread (my favorite) or rice.
This is a simple, inexpensive and balanced meal. Enjoy!