AFRICAN BEANS WITH COLLARDS

African Beans With Collards image

Provided by Anne Sainz

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

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)

Steps:

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.

Nutrition Facts : Calories 491.2, Fat 12, SaturatedFat 8.6, Sodium 35.7, Carbohydrate 78.3, Fiber 26.8, Sugar 10.6, Protein 24.4