African Beans With Collards
This was inspired by a recipe for African Beans posted by Karen Elizabeth. I added some mushrooms and greens and made some changes to make it more in keeping with a Nutritarian eating style. You can shorten prep time by using jarred garlic, frozen collards, onions and mushrooms.
- Ready In:
- 10 ounces collard greens, de-stemmed and chopped
- 2 tablespoons raisins
- 2 garlic cloves, minced
- 2 medium onions, chopped
- 4 mushrooms, chopped
- 1 (15 ounce) can diced tomatoes
- 2⁄3 cup unsweetened dried shredded coconut
- 2 teaspoons paprika
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon cumin
- 1⁄8 teaspoon black pepper (to taste)
- 2 (15 ounce) cans low-sodium pinto beans, drained and rinsed
- 1⁄2 cup water
- 1⁄2 teaspoon oil (to coat pan)
- Wash, de-stem and chop the collards. Add raisins to collards and set aside. The easiest way to prepare collards is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll the pile of leaves and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
- Chop garlic, onions and mushrooms and set aside.
- Combine tomatoes, coconut, paprika, chili powder, cumin, black pepper, beans and water and set aside.
- Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add garlic, onions and mushrooms. Cook covered, stirring frequently until soft, adding small amounts of water as needed to prevent sticking.
- Add as many greens as will fit with a small amount of water if needed to prevent sticking. Cover and allow collards to wilt. Keep adding collards and mixing frequently until all have been added.
- Add tomato mixture and continue cooking, stirring frequently for about 5 to 7 minutes or until greens are tender but still nice and bright, adding small amounts of water if needed to prevent sticking.