Smothered Beans with Leeks and Collard Greens

Smothered Beans with Leeks and Collard Greens
Photo by Randy Mayor

Ingredients

  • 1 ½ teaspoons sea salt, divided
  • 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano
  • 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 1 ½ teaspoons sea salt, divided
  • 3 garlic cloves, thinly sliced
  • 1 quart water
  • + 15 more ingredients
    • ½ teaspoon freshly ground black pepper
    • 1 pound collard greens, chopped
    • 1 pound collard greens, chopped
    • 1 cup dried Great Northern beans
    • 2 tablespoons olive oil
    • 1 cup dried Great Northern beans
    • ½ teaspoon freshly ground black pepper
    • 2 tablespoons olive oil
    • 2 cups thinly sliced leeks (about 2 large)
    • 1 quart water
    • 2 cups thinly sliced leeks (about 2 large)
    • ¼ cup dried pinto beans
    • 1 tablespoon chopped fresh or 1 teaspoon dried oregano
    • 3 garlic cloves, thinly sliced
    • ¼ cup dried pinto beans

Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans. Add 1 quart water and return beans to pan. Bring to a boil over medium heat. Reduce heat, and simmer, partially covered, for 30 minutes. Cool. Drain beans in a colan...

View full recipe at My Recipes

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