Mottled Beans With Collard Greens
- Total Time
- 1 hour 30 minutes
- Rating
- Notes
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Ingredients
Yield:6 servings
- ½pound mottled red beans, like cranberry, bolita or Roman, soaked overnight
- 2tablespoons olive oil
- 1cup chopped onion
- 2½teaspoons chopped long green chili
- 1Italian green frying pepper, cored, seeded and cut into small pieces
- 1teaspoon garlic, peeled and crushed with salt
- 2cups tomato sauce
- ½cup chopped parsley
- 1teaspoon sea salt
- 1pound fresh collard greens
- Freshly ground pepper to taste
- 2teaspoons butter
- A good pinch of Cayenne
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
132 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 4 grams protein; 592 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Drain the beans; place them in a saucepan and add fresh water to cover. Bring them to a boil and simmer, covered, over low heat until half cooked, about 45 minutes. Set aside.
- Step 2
Meanwhile, heat the oil in a wide, deep skillet. Add the onion, the chili and the frying pepper and cook three minutes, stirring occasionally. Add the garlic, tomato sauce, parsley and salt and simmer 10 minutes, stirring often.
- Step 3
Drain the beans and reserve the cooking liquid. Add the beans and about one cup of liquid to the skillet, cover and continue cooking until the beans are tender.
- Step 4
Soak and clean the collard greens. Shred the leaves finely to make about four cups. In a medium saucepan, bring three cups of water to a boil. Add the collards and cook 20 minutes. Drain the collards; add them to the skillet along with more reserved bean liquid, if necessary, and continue to cook for 10 minutes. Adjust the seasoning with salt and pepper.
- Step 5
In a small saucepan, heat the butter to sizzling, add the Cayenne, swirl once and pour over the contents in the skillet. Serve hot or warm.
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