Mexican-Inspired Crockpot Kidney Beans and Collard Greens
What Started it all:
Kidney Beans, Collard greens, mayonnaise, crockpot
<em>In a lively manner, start by preparing the crockpot and gathering the ingredients.</em>
Ingredients
- 2 cans of kidney beans
- 1 bunch of collard greens, chopped
- 1/2 cup of mayonnaise
- 1 crockpot
Instructions
- Rinse the kidney beans under cold water and add them to the crockpot.
- Add the chopped collard greens on top of the kidney beans in the crockpot.
- In a separate bowl, mix the mayonnaise with a splash of water and pour it over the collard greens.
- Gently stir everything together in the crockpot, ensuring the collard greens are well coated with the mayonnaise mixture.
- Cover and cook on low for 4-6 hours, or until the collard greens are tender and flavorful.
- 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.