Vegan Collard Greens, Peppers, and Pinto Beans

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• Ready In: 2 hrs 20 mins
• Serves: 2

Ingredients

• 1  bunch  collard greens
• 2  tomatoes
• 1⁄2 medium onion
• 1 (14 ounce) can pinto beans
• 5  teaspoons molasses
• 1  red bell pepper
• 1  green bell pepper
• 1  anaheim chili
• 1⁄2  jalapeno pepper
• 2  cups vegetable broth

Directions

1. Rinse collard greens and rip off tough stems - rip into pieces and put in covered pan.
2. Chop 1/2 tomato and 1/4 onion, add to collard greens along with 1/2 cup vegetable broth and 2 teaspoons molasses. Simmer for about 2 hours on low.
3. Rinse pinto beans and put in another pot with the rest of the vegetable broth, molasses, and all the peppers (sliced) and the other 1/4 of onion.
4. Only simmer long enough to heat up the ingredients (for firm peppers).
5. Add the cooked collard greens and mix.
6. Serve with cold sliced tomatoes.