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Smothered Beans with Leeks and Collard Greens

Randy Mayor; Melanie J. Clarke
Yield 8 servings (serving size: about 3/4 cup)
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

Nutrition Information

  • calories 153
  • caloriesfromfat 24 %
  • fat 4.1 g
  • satfat 0.6 g
  • monofat 2.5 g
  • polyfat 0.6 g
  • protein 7.5 g
  • carbohydrate 24 g
  • fiber 7.8 g
  • cholesterol 0.0 mg
  • iron 2.3 mg
  • sodium 382 mg
  • calcium 158 mg

How to Make It

  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.