Smothered Beans with Leeks and Collard Greens

Name: Smothered Beans with Leeks and Collard Greens
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Southern
Ingredients: 1 teaspoons freshly ground black pepper; 411 grams no-salt-added whole tomatoes, undrained and chopped; 454 grams collard greens, chopped; 237 milliliters dried Great Northern beans; 59 milliliters dried pinto beans; 3 garlic cloves, thinly sliced; 473 milliliters thinly sliced leeks (about 2 large); 2 Tbsps olive oil; 1 Tbsp chopped fresh or 1 teaspoon dried oregano; 2 teaspoons sea salt, divided; 946 milliliters water

Smothered Beans with Leeks and Collard Greens is From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; cover and let stand 8 hours.

Ingredients you will need

Beans

Water

Equipment you will use

Sauce Pan

Drain beans.

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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.

Ingredients you will need

Beans

Water

Equipment you will use

Frying Pan

Drain beans in a colander over a bowl, reserving cooking liquid; set beans aside.

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Beans

Equipment you will use

Colander

Bowl

Add enough water to cooking liquid to equal 3 cups; set aside.

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Water

Heat the oil in a Dutch oven over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add leeks, oregano, 1 teaspoon salt, and garlic; saut 5 minutes or until leeks are tender. Reduce heat to low; cover and cook 10 minutes, stirring occasionally.

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Oregano

Garlic

Leek

Salt

Transfer leek mixture to a large bowl; add greens. Toss well to combine.

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Greens

Leek

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Bowl

Place half of greens mixture in bottom of Dutch oven; top with beans.

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Greens

Beans

Equipment you will use

Dutch Oven

Spread remaining greens mixture over beans.

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Greens

Spread

Beans

Sprinkle with 1/2 teaspoon salt and pepper.

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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.

Ingredients you will need

Tomato

Greens

Beans

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 411grams

no-salt-added whole tomatoes, undrained and chopped 454grams

collard greens, chopped 237milliliters

dried Great Northern beans 59milliliters

dried pinto beans 3

garlic cloves, thinly sliced 473milliliters

thinly sliced leeks (about 2 large)2Tbsps

olive oil 1Tbsp

chopped fresh or 1 teaspoon dried oregano 2teaspoons

sea salt, divided 946milliliters

water

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Gunderloch Estate Riesling Dry with a 4.3 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.