Chipotle Beans And Greens

• 1 1/2 pounds fresh collard greens
• 3 14 1/2-ounce cans unsalted diced tomatoes
• 1 chipotle pepper in adobo sauce
• 1 4-ounce can unsalted tomato paste
• 6 cups cooked no salt added pinto beans
• 1 teaspoon garlic powder

1. Put cleaned, de-stemmed and torn collard leaves in a large pot with a few cups of water on medium high. When water starts boiling, turn down heat to medium and cover. Cook until leaves are tender(add water if neccessary while cooking). Get the next part of the recipe ready while you wait for the collards to cook.
2. In a food processor, blend up one can of the tomatoes and the chipotle pepper(you can find these at the grocery in the Mexican food section. The chipotle adds around 200 mg of sodium to the recipe. The whole recipe serves around 6 people so that isn't too bad and the chipotle adds such a nice flavor). Drain the collards when they are done then put them back in the pot. Add in the tomato/chipotle combo and all of the other ingredients as well. Mix well. Heat until bubbly. Serve with some kind of cornbread cakes(if your diet permits). This is much better after it has been in the fridge overnight and re-heated.

collard greens, tomatoes, pepper, salt, garlic

Taken from www.epicurious.com/recipes/member/views/chipotle-beans-and-greens-50168851 (may not work)