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Stewed Collard Greens and White Beans

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Cannellini beans are full of fiber and protein. Collards, rich in vitamins A and K and calcium, are in the cancer-fighting cruciferous family. Parmesan rind -- don't toss it! -- lends an incredibly rich flavor. (No bacon required.) Use leftovers to make a Collard Greens and White Beans Quesadilla.

Source: Whole Living, March 2011
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  • laurahorongmai
    25 FEB, 2016
    To the other two commentators: cooking time depends on how old your beans areā€”the older, the longer they will take. It's a shame this recipe doesn't mention this. Your water hardness can also factor in. However, I have made this using Rancho Gordo beans and the stated cooking time was perfect!
    Reply
  • TheKat124
    16 JUN, 2015
    The other commenter here was correct--the stated cooking time is not in any way sufficient for the beans to get tender. I soaked mine according to the recipe's directions, and even so, it took well over 2 hours before they were cooked all the way through. The flavors are nice (I did mix in some low-sodium chicken broth with the water, to give the dish a little boost), and the parmesan rind brings some nice depth, but next time, I'll soak the beans overnight and plan for much more cooking time.
    Reply
  • cedens
    7 SEP, 2014
    The time listed is not long enough to get the beans soft. and it really had no flavor. I had to add a ton of salt and cook it for about an hour longer.
    Reply

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