Sweet Corn & Bean Soup With Collard Greens

• 8 tablespoons unsalted butter
• 1 large onion, coarsely chopped
• 1 1/4 teaspoons fine sea salt
• 1/4 cup plus 2 tablespoons tomato paste
• 2 teaspoons crushed red pepper flakes, Turkish or other, (or more) to taste
• 8 cups water
• 2 cups dried sweet corn
• 2 cups dried pinto beans, or borlotti, soaked overnight in water to cover and drained
• 1 1/2 lbs collard greens, washed, rough stems removed, coarsely chopped
• red pepper flakes, for serving

1. Melt the butter in a large pot over medium-low heat. Add the onion and salt and cook until the onion is almost translucent, about 8 minutes.
2. Add the tomato paste and red pepper flakes and saute until the onions are coated with the paste and begin to wilt, about 5 minutes.
3. Add the water, corn, and drained soaked beans and bring to a boil. Then reduce the heat and cook, partially covered, at a low simmer until the beans and corn are almost tender, 45 minutes to 11/2 hours depending on the age and type of your beans. If necessary add more water 1/2 cup at a time while the soup cooks.
4. Add the collard greens, bring the soup back to a boil, and then simmer, partially covered, until the greens are tender but not mushy, about 30 minutes. Serve hot, passing red pepper flakes at the table.
5. Recipe courtesy of ISTANBUL & BEYOND by Robyn Eckhardt.
6. Get the book here: https://www.amazon.com/Istanbul-Beyond-Exploring-Diverse-Cuisines/dp/0544444310/.

unsalted butter, onion, salt, tomato paste, red pepper, water, corn, pinto beans, collard greens, red pepper

Taken from www.food.com/recipe/sweet-corn-bean-soup-with-collard-greens-534528 (may not work)