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Peaches and BBQ Garbanzo Beans, Collard Greens + Cornbread

Active Time: 30 minutes
Total Time: 35 minutes
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Why we love it:

Using store bought BBQ sauce as a base, gives us a leg up on saving time and there are so many high quality ones now. Add overripe peaches makes it interesting and gives a home to those that just didn’t make it to your fruit plate in time. If you have an outdoor set up, fire up the BBQ grill and cook the corn and peaches outside! You can even put the pot with beans on the grate.


  • 8 ounces BBQ Sauce
  • 5 Peachess (2 that are very ripe, and 3 less so)
  • 1 15-ounce can Garbanzo Beans
  • 1 package Cornbread Mix (Bob’s Red Mill is great)
  • 1 Egg
  • 13 cup Whole Milk (estimated)
  • 2 bunches Collard Greens
  • 1 Red Onion (small red onion, very thinly sliced)
  • 2 cloves Garlic (finely minced)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 Tablespoons Cider Vinegar
  • 1 teaspoon Kosher Salt
  • 4 ears Corn (shucked)
  • 4 Tablespoons Unsalted Butter (for serving, divided)
  • 12 teaspoon Honey (optional for serving)

Cooking Instructions

  • 1. PREHEAT THE OVEN TO 350 degrees

    (check the cornbread mix though, and use that number, they vary)

  • 2. BBQ SAUCE

    Roughly chop up the 2 ripest and softest peaches and add them to a blender (we love a bullet style blender for this) with the BBQ sauce. Buzz it a few times until its smooth. Reserve the remaining peaches for later on.

    Transfer to a small sauce pan and bring to a simmer. Drain the garbanzo beans, reserving just 2 Tablespoons of the aquafaba (fancy work for the garbanzo bean liquid) and place it and the beans into the sauce. Simmer on low, stirring occasionally for 10 and up to 20 minutes.


    Follow the package instructions. Usually, it means whisking an egg and a little bit of milk into the dry package. Scrape into muffin cups or an 8x8 inch pan and bake as directed. Generally, they bake for 20 minutes.


    If your greens are from a farmer’s market, they’re likely to be dirtier. In this case, get a large bowl filled with water in your sink and tear the leaves off the stems into the bowl. If they don’t seem to have actual dirt clumps on them, you can just tear the leaves into a colander and run water over them.

    Either way, turn the leaves to coat and fully clean. Tear them into 2” pieces.

    Line up the stems on the cutting board and slice them into ¼” thick round. When you get to the very bottom, where its thickest, you can stop if they’re too woody.

    Thinly slice the red onion and mince the garlic.

    Heat medium pot with tall sides and add the olive oil. Add the garlic, onion, and collard stems to the pot and stir occasionally over medium high heat. (If using ham or bacon, you’d add it here) Cook about 4-5 minutes until sizzling and fragrant. Add the leaves. It’s perfectly fine if water is still clinging to the leaves. Cook, stirring occasionally for about 10 minutes.

  • 5. CORN

    Shuck the corn. To cook, either: boil it for 10 minutes in salted water. BBQ it on an outdoor grill. Place it on a baking sheet in the oven for about 8 minutes. Or, place the bare corn over the grate of an indoor gas grill, turning occasionally until it’s charred.


    When the collards have cooks for the first 10 minutes, add the salt and vinegar. Stir and cover, turn the heat down to medium low. Cook another 15-20 minutes, returning to stir occasionally. If you prefer them a little bit sweeter, a ½ teaspoon of honey or 1 Tablespoon or orange juice tastes really good.

    When done, taste them, if needed, add another pinch of salt.


    Slice the remaining peaches into large pieces. If you have “freestone” peaches, you can easily cut them in half and the pit falls out. Perfect. But if not, you have to pry the pit out and they might look a little ragged, its ok.

    Heat a large saute pan over high heat and melt 1 teaspoon of butter in the pan. Add the peaches, cut side down and sear until they smell fragrant and are charred on the edges. Remove from the pan when done.

  • 8. PLATING

    Slice the cornbread. Plate a big scoop of greens and add the beans along side. Serve each ear of corn with a Tablespoon of butter and salt. Serve charred peaches alongside. Top cornbread and be sure to serve that with a good pat of butter and perhaps a drizzle of honey.

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    They sell GF cornbread mix, or you can purchase the bread already cooked. Or skip this component and serve the dish with roasted potatoes, steamed rice or quinoa.
    Use almond milk in the cornbread
  • VEGAN:
    Omit the cornbread or make sure its vegan. Use oil instead of butter or your preferred spread. The honey is only for serving so doesn’t make a difference to remove it.
    Sauce would be fantastic over grilled fish
    Nectarines, plums, apricots. Dried Apricots soaked in boiling water for 5 minutes. Or just use the sauce directly from the jar!
    If they’re hard to find or you don’t like them, spinach or collards are a good sub, but they cook in 10 minutes so add all of the ingredients at the same time and don’t simmer.

Kid Friendly Version

How to Tweak This Recipe for Kids:

  • Depending on their BBQ sauce preference you may want to leave some on the side
  • Also consider adding cauliflower florets to the garbanzo beans if they'll eat the cauliflower but not collards
  • Shave corn off the cob for really little kids

Prep Ahead & Use It Up

  1. Blend the peaches and BBQ sauce; this will last for a week or more if you don’t use it all
  2. Clean and prep the greens, store in a glass dish or plastic bag for up to 3 days before cooking
  3. You can bake the cornbread ahead and freeze it – it’s easy to reheat in the oven
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