Slow-Cooker Vegetarian Feijoada

• 1 tablespoon (15 ml) olive oil
• 1 large Spanish onion, chopped
• 3 cloves garlic, chopped
• 2 19-oz (540 ml) cans of black beans
• 2 cups (500 ml) water
• 2 cups 500 ml) sweet potato
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (2.5 ml) chipotle chili powder
• 2 cups (500 ml) collard greens or kale
• 1/2 cup (125 ml) fresh orange juice

1. 1 Heat the olive oil in a large skillet on medium-high heat.
2. 2 Fry the onion for a few minutes until translucent. Add the garlic and cook, stirring, for a minute, then throw the mixture into the slow cooker. Pour a little water into the frying pan and stir to bring up the browned bits from the bottom of the pan; add this to slow cooker.
3. 3 Drain and rinse the canned beans and add to the slow cooker with the 2 cups water. Mix together with the onion mixture in the slow cooker. Roll up the kale or collard leaves so that they resemble cigars, then slice crosswise with a sharp knife. Put the greens and the chunks of sweet potato on top of the slow cooker mixture. Sprinkle with salt and chili powder. Cover and cook on High for 5 to 6 hours, or Low for 8 to 10 hours.
4. 4 Just before serving, stir in the orange juice. Serve on top of warm flour tortillas or on hot white rice, with a salad.

olive oil, spanish onion, garlic, water, salt, chili powder, collard greens, orange juice

Taken from www.epicurious.com/recipes/member/views/slow-cooker-vegetarian-feijoada-50004170 (may not work)