Vegan Collard Greens, Peppers, and Pinto Beans

• 1 bunch collard greens
• 2 tomatoes
• 12 medium onion
• 1 (14 ounce) can pinto beans
• 5 teaspoons molasses
• 1 red bell pepper
• 1 green bell pepper
• 1 anaheim chili
• 12 jalapeno pepper
• 2 cups vegetable broth

1. Rinse collard greens and rip off tough stems - rip into pieces and put in covered pan.
2. Chop 1/2 tomato and 1/4 onion, add to collard greens along with 1/2 cup vegetable broth and 2 teaspoons molasses.
3. Simmer for about 2 hours on low.
4. Rinse pinto beans and put in another pot with the rest of the vegetable broth, molasses, and all the peppers (sliced) and the other 1/4 of onion.
5. Only simmer long enough to heat up the ingredients (for firm peppers).
6. Add the cooked collard greens and mix.
7. Serve with cold sliced tomatoes.

collard greens, tomatoes, onion, pinto beans, molasses, red bell pepper, green bell pepper, anaheim chili, pepper, vegetable broth

Taken from www.food.com/recipe/vegan-collard-greens-peppers-and-pinto-beans-120630 (may not work)