Vegan Collard Greens, Peppers, and Pinto Beans

Name: Vegan Collard Greens, Peppers, and Pinto Beans
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 2 servings
Cuisine: Halal Cart & American Muslim
Ingredients: 1 bunch collard greens; 2 tomatoes; 0.5 medium onion; 1 can pinto beans (14 ounce); 5 tsp molasses; 1 red bell pepper; 1 green bell pepper; 1 anaheim chili; 0.5 jalapeno pepper; 2 cup vegetable broth

Gently simmered collard greens, pinto beans and red bell pepper, with a kick of chilli, an American dish. It comes to the table with cold sliced tomatoes.

2 hr 20 min · Serves 2 · Medium

Method

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Time: Prep 20 min · Cook 120 min · 140 min total
Difficulty: medium

1
Rinse collard greens and rip off tough stems - rip into pieces and put in covered pan. Chop 1/2 tomato and 1/4 onion, add to collard greens along with 1/2 cup vegetable broth and 2 teaspoons molasses. Simmer for about 2 hours on low.
120 min
2
Rinse pinto beans and put in another pot with the rest of the vegetable broth, molasses, and all the peppers (sliced) and the other 1/4 of onion.
3
Only simmer long enough to heat up the ingredients (for firm peppers). Add the cooked collard greens and mix. Serve with cold sliced tomatoes.