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Categories:Viewed: 60 - Published at: 2 years ago
Ingredients
- 1 lb. dried pinto beans, picked over and rinsed (2 1/2 cups)
- 2 Tbs. coconut oil
- 1 small onion, finely chopped (1 cup)
- 4 cloves garlic, minced (4 tsp.)
- 1 red jalapeno chile, minced
- 6 cups winter greens such as kale, chard, or collards, thinly sliced into chiffonade
- 1 cup cilantro leaves, minced, for garnish
- 1 cup fresh parsley leaves, minced, for garnish
- 3 limes, cut into wedges, for garnish
Method
- Soak beans 8 hours or overnight in large bowl with 2 qt.
- water and 1 1/2 Tbs.
- salt.
- Drain, and rinse well.
- Set rice cooker setting to saute (or similar), and preheat 2 to 3 minutes.
- Add coconut oil, and heat 1 minute more.
- Add onion, garlic, and jalapeno, and saute 3 to 4 minutes, or until vegetables are softened.
- Adjust rice cooker setting to slow cook (or similar).
- Pour in soaked beans and enough water to cover beans by 1 inch (about 6 cups).
- Cover, and cook 3 to 4 hours, or until beans are tender and cooked through.
- Fold in greens 1 handful at a time.
- Cover, and cook 10 to 15 minutes more, or until greens are bright green and tender.
- Serve garnished with cilantro, parsley, and lime wedges.
