This man not only tells you when you're ready to move to the next step, he will tell how to know if you're not ready yet...and then will tell you how to recognize if you overdid it. He is one of the only people on YouTube who understands how to do that... and how valuable that is.

I’m first generation Italian…my mom used to make something we called bread & beans in English but something else in Italian. Cannellini beans boiled with endive or broccoli rabe or some other greens, served over hunks of crusty Italian bread…very good, very filling & we all loved it. This kind of reminds me of that.

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You are the Charlie Sheen of your Beans & Greens Tartine.

No joke you could afford Chile sheen levels of “winning” if you platted and presented a menu with stuff like this on it. This would be a brunch menu item and it would sell like hot cakes . . . Well maybe not like hot cakes since you should be selling Johnny cakes to appeal to the hipsters and Italians that would frequent such a place. If anyone gets all the references in here then you’re pretty good and I love you like a brother in law, I wanted to say brother but I had to comprise and eat a grilled cheese off the radiator instead.

“C’mon bro, I won best [Tartine] at 20. I wasn’t even trying. I wasn’t even warm.”

I would have gone with Steve Mcqueen...

Haha - good one!

I see Chef John, I click. The man has me trained and the reward is always delicious.

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A bit reminiscent of the Mexican dish called molletes. With greens. I love molletes, so I think I would like this.

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I love your recipes, John' I have saved several. This is a recipe that I think looks delicious and I would love to taste it but I doubt that I would ever make it. 😏👍👨‍🍳

It might be more appealing a corn tostada! lol

Have been folowing you for like 8 years now chef john, and i just want to say thank you for the ride! I have learned a lot!

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In my universe, I would probably not gravitate toward a dish with greens and beans, but what the hell I'm going to try it. Only because Chef John said it was tremendous.

greens and beans is actually a really good side dish, but it's not made like this, traditionally. It's usually served in a broth.

Use this as a excuse to make your own bread.

Even if this doesn't bring me good fortune it looks mighty tasty!

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I’ve been a subscriber and fan for a few years now and I’m always satisfied with chef John’s technique videos. This recipe seems like a great one to make ahead to take to work for lunch! Nutritious and light but satisfying

This was lunch today, and it is very yummy and satisfying! Hubby loved them on ciabatta bread.

Yet another great recipe. Thank you Chef and Happy New Year!

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Just awesome! Making this tonight for my family! Thanks so much for another recipe! 😀

This is perfect for me as is. I think I could get my husband on board if I topped with with a fried egg.🤔

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This looks amazing. Thanks Chef!

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This recipe just went to the top of my 'next luncheon list'! Trying to think of a light and simple brothy soup to accompany. Ideas?

haha please explain the pre-shredded cheese thing to japanese people because the only thing you can get in a supermarket is a "shred cheese" or "melty cheese" that doesn't even say what kind of cheese it is + it tastes like sadness 😂😭 also, this recipe is gonna be so easy to veganize!!! thank you

I'm lazy. I can see myself doing a deconstructed version of this dish - collard greens, black-eyed peas and cheese toast on the side. YUM!

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Looks so good. Can't wait to try it.

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I'm not crazy about beans, but I think I would this

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I can't eat chard because of the oxalates, but I think this would be good with radish leaves.

Can you just fry the greens to lightly wilt them in the pan where you eventually add the garlic, instead of blanching? In fact, aside from the mashing, I imagine you could do most of the toppings in one pot for simplicity

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Not gonna lie before even watching the video this sounds really really strange. A bean sandwich is not something I would ever find myself looking for. Now I watch and see

Dam, I literally made a similar version of this yesterday for this first time! the recipe I used was vegetarian and included roasted cherry tomatoes and parmigiano reggiano but was very similar. The one change I would make to this one is to let the bean fry in the oil for a few minutes before mashing to give a better texture and toasted flavor. My GF and I watch your videos religiously and cant wait to get home and show her this, I am sure we will have a good laugh. For anyone curious, the recipe is from Anna Jones's cook book One Pan, Pot, Planet.

@Roman von ungern-sternberg lard never ever. I got to find away to make them edible. I think part of it’s the texture. Maybe the way he did it I can try. I love garlic & onions. I just can’t eat them raw like in a salad.

@BeachGirl. Cook in lard or butter then and see if either works and if they don’t play around with fats and oils till you find one that works and do the same with salts, greens etc you owe it to yourself to be able to make food you enjoy.

@Tulasi-Priya Dasi the taste. They’re so healthy. I like iceberg lettuce which has no nutritional value.

@BeachGirl What about them do you not like? I can't live without 'em, but there are many ways to cook them. It might just be a matter of finding what works for you.

I wish I liked dark greens. Cooked Spinach I grew up with. My Mom could make anything taste good.

Just a thought.... perhaps a little dry white wine, instead of water to deglaze with? Or, do you think that may cause too much conflict for the taste buds?

Similar to hummus minus tahini👍. I’ll have to remember this for New Year Day next year, because, as a Floridian, it’s rarely cool enough to warrant cooking for hours…this is perfect. Thank you, Chef John🎉. I often whip up uncommon things. Tartine sounds so much better than toast😂too !

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Happy New Year Chef John to you and that Freakishly Small Spoon!

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haven't seen a recipe on this channel I want to make in months

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Having used both pre-grated and self-grated cheese, I'll opt for the pre-grated every time. I find the difference is usually imperceptible and not worth the mess and effort of doing the grating myself.

It's cause its coated with cellulose to stop it sticking together in the bag, and cellulose doesn't melt so it'll be a bit grainy in melted dishes. It's not the end of the world but grating cheese takes like 3 or 4 seconds so 🤷

Also, if there is anyone in this world that works a full work week and needs to have an easy way to prepare a good home cooked meal, what in the world is wrong with a pre-grated cheese. Why is there a huge section of the grocery store devoted to pre-grated cheese? Because there is a majority of the working world that needs help in getting a decent home cooked meal on the table quicker. Otherwise let's just all go through the drive through if pre-grated cheese is so terrible.

You are the Mr. of your Bean.

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I'm gonna substitute sliced green beans. I know, a very different approach, but it works.

Greetings Chef John. Great recipe! I have a suggestion for a Brazilian dessert. “brigaderio” I would very much like to see your take on this. Thank you.

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Hey Chef J. Foodwish is "Khapoon" its cold noe and that soup is straight fire!

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Love the subtle Caddyshack reference! Happy New Year Chef John!

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My Mom always served black-eyed beans and collard greens on New Years.

Those look good!

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An abundant and prosperous new year to all !

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The swedish meatball recipe is my favorite. I have seen them all. Nothing like good gravy. One that note sherry in stroganoff, dry of course. Im calling this one wet burshetta

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I love the scraping sounds !

Blackeyed peas and poke greens for a southern new year's lucky dish.

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A good twist on this recipe would be to sub in chard and white beans stead.

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Happy New Year Chef John , to You And Your Wife

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Serve with a slice of tomato on some potato bread, and you've got a meme.

FOOD WISH I don't believe you have a video for Classic French Coq Au Vin. I'd love to see that, or your take on it. Hope you and Michele are well and safe from the flooding. Thanks for reading.

I always want to use fresh grated cheese but I find cheese graters are a nightmare to clean properly.. any suggestions?

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Awesome!!!❤

I really enjoy Chef John's videos! He seems like such a nice guy what's up with all the snarky comments? Just a reminder folks, If you don't have something nice to say just clickety click until you are far away... After all you are the ... Tyra Banks of weather or not you say thanks? Condeleezza Rice of weather or not you're nice? He makes that part look deceivingly easy! LOL!

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Picked up my grocery order ahead of the storm. I have a bag of baby kale, bacon and cheese. In the pantry, leftover sourdough slices and canned beans. This ahead of watching the video. Kismet.

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In Brazil we eat beans and greens almost every single day, but we’re (mostly) all broke

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this looks delicious, more for lunch, but also thats alot of washing and cleaning haha

Does anyone else like to talk along with Chef John at the beginning of the video, mimicking his inflections? They are so awesome.

Oh yes! 🤭

Praying for you and your to be safe from floods and damage. God bless you, I love your videos. Thank you.

That’s a lot of work for toast…..😉

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I sometimes confuse "tartine" and "tontine" which can be somewhat awkward.

I will make. Love the beans and greens from Pennsylvania Italian community

That's the best cross section I've seen all year!

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Hmm. How about doing this with a baguette sliced lengthwise?

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YUMMMMM ! !

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Yes! I definitely will open my face for this delicious-ness! HNY Chef John! We love you ❤

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I would DEFINITELY open my FACE for this.

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Happy new year to all. Chef John would you be interested in me sending Tasmanian beer and other little things to be used in recepies?

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Thinking of making this as a one pot "sauce" to have over rice. Maybe ditch the cheese and go for more soy sauce/chilli flavor.

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Wow NYC 😍

The word tartine in French is not fancy, quite common in fact considering many have tartines of butter and jam or honey for breakfast.

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@Linda in Paris I love it: salted butter on top of fresh baguette in a small jacuzzi of coffee, nothing else on top, I don't think melted butter changes that much milk coffee after all butter is milk.

My first culture shock in France was seeing slices of buttered bread (tartines) dipped into bowls of milk coffee for breakfast. Globs of melted butter floating on the coffee. Soon got used to it, its delicious.

I come back to this channel for O.P.M. Other People's Methods. It is not just what you cook it is how you cook it.

You are the true strychnine of your beans & greens tartine.

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🌹👏👏👏

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It's vids like this why YouTube needs a love button cuz like is just good enough

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Omgosh that looks good. Yes, let's make some 👍🏼

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my family mada greens salad with refried bean sauce for new year. now i know why....

The only thing more annoying than grating cheese is pre-grated cheese

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Should've used pancetta instead of bacon. I saw a bunch of other stuff I could have argued with, but not using pancetta is the one that stands out the most.

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Chef John, I need to hear those bites !!!

Once that bread came out of the oven… it’d be GONE

I prefer Canadian oregano. Is this ok?

Im having whole oats and raisins , not pasty but with extra water, and real maple syrup. cant send images, or images😎

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Where's the rest of it? The song goes "Beans, greens, potatoes, tomatoes, lamb, ramps, hogs, dogs, chickens, turkeys, rabbits..."

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I detest beans, so it is rather weird that i think this actually sounds tasty.

Hello chef John form Sacramento CA. Would that qualify as a half sandwich?

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"Beans Greens Potatoes Tomatoes"

I didn't have beans and greens on hand but I did eat green beans! Does it count?

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Thanks John

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...enjoyyyy:)

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I am 61 years old, learned alot in NY. Starch bomb kinishes couldnt get enough. Rockland County, Spring Vally

My wife says you use too many pans. ;-)

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You are, after all, the beans & greens tartine of doing a favor for your spleen!

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GO CHEF JOHN!!!

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Busting out fat rhymes for the new year!

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Thank you.

Close to a bruschetta. Funny, we're headed to Macaroni Grill for lunch.

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Very nice and delicious... I still need to watch the video though

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Should’ve use great Northern

Is tartine Spanish

Who else made "beans & greens" on Sunday? 🙋‍♀️

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Beans on toast

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Lazy people will opt for store made bean dip or hummus.

Did you get a new microphone or were a touched with a cold? Voice seems a touch off base on the low ends

Tongs don't lie

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Eat poor to live rich. That's the superstition.

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What's with all the haters making comments?!? And who is this Jesus lady who's a scammer?!?

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Ban pre-shredded cheese; make America grate again.

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