Soak beans overnight in four times as much water as beans. Discard soaking water. Place beans in a pot and cover with two inches of water. Cook for one to two hours on medium heat, until soft enough that a bean can be easily squished between the roof of the mouth and tongue. Once cooled, place two-cup portions in freezer bags. Freeze up to six months.
1 tablespoon olive oil
1 onion, diced
4 cloves garlic, minced
1 teaspoon red pepper flakes
½ pound chicken or turkey sausage, sliced in rounds
1 ½ cups low-sodium chicken broth
4 cups cooked pinto beans (if canned, drained and rinsed)
14 ounces diced tomatoes
½ teaspoon cumin powder
1 bunch collard or turnip greens, stemmed and chopped
Cilantro, chopped, to garnish
Heat oil in a large skillet. Sauté onion for 3 minutes.
Add garlic and red pepper flakes, and sauté until soft, another 5 minutes.
Add sausage, and cook until it is lightly browned (about 10 minutes).
Add broth, beans, tomatoes, cumin, and greens to sausage in pan. Cook at a gentle simmer so that flavors have a chance to meld, making sure greens are still nice and green (about 15 minutes).
Remove from heat and add cilantro.
Note: Can be served with cornbread or brown rice.
Did you know?
Dried beans are an excellent source of inexpensive protein and fiber with zero cholesterol.