Smothered Beans with Leeks and Collard Greens

Randy Mayor; Melanie J. Clarke

Layering the beans and aromatic vegetables distributes the flavor evenly.

Yield: 8 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 153
  • Calories from fat: 24%
  • Fat: 4.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 7.5g
  • Carbohydrate: 24g
  • Fiber: 7.8g
  • Cholesterol: 0.0mg
  • Iron: 2.3mg
  • Sodium: 382mg
  • Calcium: 158mg

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.
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