Red Beans and Collard Greens

[Megan Hobza]

You can't have one without the other...and my favorite third in the triumvirate is grits!  Grits are pretty straightforward (dry grits plus water and salt, boil, done).  Here are the recipes for the red beans of legend, that got stolen from the kitchen (no, really!), and our fabulous collard greens.

Collard Greens

• 4 tablespoons oil
• 2 tablespoons nutritional yeast
• 1 large onion, chopped
• 1.5 teaspoons red pepper flakes
• 2 cloves garlic, finely chopped
• 2 pounds collard greens, mustard greens, and kale, chopped
• 6 cups vegetable stock
• 4 tomatoes, seeded and chopped
• freshly ground black pepper

In a large pot over medium heat, heat oil and nutritional yeast. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.

Red Beans

• 1 T liquid smoke
• ¼ c maple syrup or molasses
• 1 pound small dried red beans, boiled → already made, in 3 jars
• 1 cup chopped onion
• 3 medium cloves garlic, minced
• salt and pepper, to taste

In stockpot, combine beans with liquid smoke, onion, garlic, and 1 1/2 quarts water. Cover and boil 2-3 hours. Mash some of the beans against the side of the pot to thicken the remaining liquid. Season with salt and pepper.

[mshauck]

I think I may have just about all these ingredients! I'll try this soon! My dad uses liquid smoke frequently to add to his gumbo.