Smothered Beans with Leeks and Collard Greens

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

Preparation

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.