Southern Style Collards with Red Beans
Accustomed to cooking vegetables quickly (if at all), I've always been curious about recipes that call for boiling green vegetables like collards for an hour or more. And where to find a vegan version? So I decided to try it with Yumbini. The results were spectacular! The rice in Yumbini broke down into a thick velvety sauce. And the collards were soft, supple and melt-in-your mouth tender! Be sure not to skimp on the vinegar in this recipe. It gives the dish it's distinctive flavor.
Servings: 3
Ingredients
- 11 oz Collard Greens fresh, about 9 big leaves
- 1 medium Onion chopped
- 1 large clove Garlic chopped fine
- 1 Tbsp Olive oil
- 1/8 tsp Crushed Red Pepper (dried)
- 3 1/2 cups Water
- 1 3.5 oz pkg Yumbini Mild and Creamy Red Beans and Rice dry, not cooked
- 1/2 tsp Smoked Paprika
- 1 Tbsp Apple Cider Vinegar
- Salt and Pepper to taste
Instructions
- Measure out collard greens. You should have the equivalent of 9 large leaves, about 11 oz.
- Remove the thick stem from each collard leaf. Pile the leaves up and slice crossways.
- Put the sliced collard leaves in a large bowl (preferably with collander) to rinse and soak.
- Chop onion and garlic.
- Pour olive oil into a medium sized pot. Add crushed red pepper.
- Sautee onion and garlic in olive oil until lightly browned.
- Add water and then Yumbini.
- Bring to a boil and add smoked paprika.
- Drain sliced collard greens and gradually add them to the pot.
- Return to a boil and add apple cider vinegar.
- Cover the pot partially (leave the lid open 1/2-1 inch), and turn the heat to low. Simmer very gently for 1.5-2 hours. Stir often, particularly near the end of cooking time to make sure the mixture does not stick and burn on the bottom of the pot. Taste, adjust seasonings and enjoy!
