LIVE
Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This one-pot meal can be made up to three days ahead and refrigerated.

Recipe by Cooking Light March 2000

Gallery

Recipe Summary

Yield:
7 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

230 calories; calories from fat 13%; fat 3.3g; saturated fat 0.7g; mono fat 1.7g; poly fat 0.7g; protein 17.4g; carbohydrates 34.5g; fiber 18.3g; cholesterol 14mg; iron 3.5mg; sodium 604mg; calcium 216mg.
Advertisement