Sort and wash beans; place in a Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 20 minutes. Remove from heat; drain beans.
Preheat oven to 375°.
Heat oil in pan over medium-low heat. Add onion; sauté 10 minutes. Add beans, broth, and the next 5 ingredients (beans through bay leaf); bring to a boil. Cover and bake at 375° for 1 hour and 15 minutes. Stir in collards, vinegar, and tomatoes. Cover and bake an additional 1 hour or until beans are tender, stirring occasionally. Stir in salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if desired.
I did make a few changes but it would be hard to believe they made that much difference. I used left over turkey and doubled it. I used kale instead of collards because I had it in my garden. Overall it was dry and we didn't enjoy it at all. My husband didn't even eat his. I ate my greens but not many beans. Maybe we are just not fans of lima beans? It was a waste of some great turkey.
I have made this several times and every time it comes out excellent. Instead of smoked turkey breast I have used smoked turkey thighs or wings, both with great results. A big hit with even my picky eaters.
WOW! This was great! I got a bunch of collard greens in my CSA box and went looking for a recipe to use them up. I lucked out in finding this one because the result was fantastic! It took a long time - about 3 hours - so I can only use it on a weekend. I left out the garlic - my husband is allergic - and didn't miss it at all.