Smothered Beans with Leeks and Collard Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Layering the beans and aromatic vegetables distributes the flavor evenly. Ingredients:
1 cup dried great northern beans |
1/4 cup dried pinto beans |
1 quart water |
2 tablespoons olive oil |
2 cups thinly sliced leeks (about 2 large) |
1 tablespoon chopped fresh or 1 teaspoon dried oregano |
1 1/2 teaspoons sea salt, divided |
3 garlic cloves, thinly sliced |
1 pound collard greens, chopped |
1/2 teaspoon freshly ground black pepper |
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped |
Directions:
1. 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 colander over a bowl, reserving cooking liquid; set beans aside. Add enough water to cooking liquid to equal 3 cups; set aside.
2. Heat the oil in a Dutch oven over medium-high heat. Add leeks, oregano, 1 teaspoon salt, and garlic; sauté 5 minutes or until leeks are tender. Reduce heat to low; cover and cook 10 minutes, stirring occasionally. Transfer leek mixture to a large bowl; add greens. Toss well to combine.
3. Place half of greens mixture in bottom of Dutch oven; top with beans. Spread remaining greens mixture over beans. Sprinkle with 1/2 teaspoon salt and pepper. Pour reserved liquid over greens. Cover and simmer over medium heat 1 hour or until beans are tender, stirring once. Uncover and stir in tomatoes; simmer 10 minutes.
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