White Beans and Rib Greens

Sherry Blizzard


Holy smokes this turned out fantastic! I hate wasting those tough ribs from turnip greens, kale and etc. NEVER throw out your ribs again. They cook up quite nicely with beans and a smoked ham hock, salt pork or bacon ends.

Coming from a family of Colorado pinto bean farmers, I love, love, love my beans and my mother makes sure I have a good supply here in Fairbanks, Alaska all year long.

White beans just sounded right at the time. Beans and greens make a perfect marriage!

I pressure cooked mine but there is no reason you can't open kettle your rib greens and beans.

pinch tips: How to Cook Scrambled Eggs





15 Min


1 Hr


Stove Top


1 lb
small white beans
3 c
turnip or other green ribs, diced
1 c
fine diced bacon (or use a ham hock or salt pork)
2 clove
garlic, diced
water to cover 3" above ingredients

Directions Step-By-Step

These are the ingredients you will need. (Note: I only used 1/2 the bag of beans or 1 lb.)
Sort the beans. Despite what some people believe, packaged beans are still dirty and you should remove all debris.
Wash beans thoroughly under cold water.
Dice up the rib greens (this is the tough part of kale, collard and turnip greens we normally throw away.)
Combine all ingredients into the pressure cooker or into a large dutch oven or soup pot. Add pepper.
If pressure cooking, cook for 1 hour. If open kettle, cook until beans are at desired tenderness.
I would suggest serving this up with a pan of cornbread. Let that cornbread soak up all those wonderful juices. If you want some added spice, you should sprinkle on a little Louisiana Hot Sauce.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Southern
Other Tags: Quick & Easy, Healthy