Pinto Beans and Winter Greens Bowl

• 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

1. Soak beans 8 hours or overnight in large bowl with 2 qt.
2. water and 1 1/2 Tbs.
3. salt.
4. Drain, and rinse well.
5. Set rice cooker setting to saute (or similar), and preheat 2 to 3 minutes.
6. Add coconut oil, and heat 1 minute more.
7. Add onion, garlic, and jalapeno, and saute 3 to 4 minutes, or until vegetables are softened.
8. Adjust rice cooker setting to slow cook (or similar).
9. Pour in soaked beans and enough water to cover beans by 1 inch (about 6 cups).
10. Cover, and cook 3 to 4 hours, or until beans are tender and cooked through.
11. Fold in greens 1 handful at a time.
12. Cover, and cook 10 to 15 minutes more, or until greens are bright green and tender.
13. Serve garnished with cilantro, parsley, and lime wedges.

pinto beans, coconut oil, onion, garlic, red jalapeno chile, winter, cilantro, parsley

Taken from www.vegetariantimes.com/recipe/pinto-beans-and-winter-greens-bowl/ (may not work)