I experimented and came up with this quick recipe as a modification of the traditional Southern Beans and Rice. The addition of the greens and tomato makes it a more nutritional and interesting vegetarian entrée.

Ruth's Beans and Greens

1 can seasoned greens (turnip, collard, chard, etc.) or, better, 2 cups of greens you have cooked and seasoned (salt, pepper, garlic, smoke, etc.) yourself.
1 (16-oz) can chili beans with juice
1 cup cooked rice (I always keep a container of cooked rice in the freezer for quick meals)
one fresh tomato, chopped
1/2 tsp liquid smoke
1 tsp sugar

Mix everything together in a saucepan and heat it up.

Serve with tobasco sauce or jalepeno vinegar, brown bread, and some cheese.