Mexican-Inspired Crockpot Kidney Beans and Collard Greens

Mexican-Inspired Crockpot Kidney Beans and Collard Greens
Chef Brainy
What Started it all:
Kidney Beans, Collard greens, mayonnaise, crockpot

In a lively manner, start by preparing the crockpot and gathering the ingredients.


  • 2 cans of kidney beans
  • 1 bunch of collard greens, chopped
  • 1/2 cup of mayonnaise
  • 1 crockpot


  1. Rinse the kidney beans under cold water and add them to the crockpot.
  2. Add the chopped collard greens on top of the kidney beans in the crockpot.
  3. In a separate bowl, mix the mayonnaise with a splash of water and pour it over the collard greens.
  4. Gently stir everything together in the crockpot, ensuring the collard greens are well coated with the mayonnaise mixture.
  5. Cover and cook on low for 4-6 hours, or until the collard greens are tender and flavorful.
  6. Serve the Mexican-inspired kidney beans and collard greens hot, and enjoy with your favorite side dishes or as a filling for tacos or burritos.

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