Smothered Beans with Leeks and Collard Greens
Serves 8

Ingredients
1 cup dried Great Northern beans
1/4 cup dried pinto beans
1 quart water
2 Tbsp. olive oil
2 cups thinly sliced leeks (about 2 large)
1 Tbsp. chopped fresh or 1 tsp. dried oregano
1-1/2 tsp. sea salt, divided
3 garlic cloves, thinly sliced
1 pound collard greens, chopped
1/2 tsp. freshly ground black pepper
1 (14.5 ounce) can no-salt added whole tomatoes, undrained and chopped

Preparation

• 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. Return beans to pan; add 1 quart water. Bring to a boil over medium heat. Reduce heat, and simmer, partially covered, 30 minutes. Cool. Drain beans in a colander over a bowl, reserving cooking liquid; set aside. Add enough water to cooking liquid to equal 3 cups; set aside.
• Heat 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.
• 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

Cook’s note: Layering the beans and aromatic vegetables distributes the flavor evenly.