Smothered Beans with Leeks and Collard Greens

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 14.5 ounce canned tomatoes whole undrained chopped canned
• 1 pound collard greens chopped
• 1 cup cannellini beans dried
• 0.3 cup pinto beans dried
• 3  garlic cloves thinly sliced
• 2 cups leeks thinly sliced ( 2 large)
• 2 tablespoons olive oil 
• 1 tablespoon teaspoon oregano dried fresh chopped
• 1.5 teaspoons sea salt divided
• 1 quart water 

Equipment

• bowl
• frying pan
• sauce pan
• dutch oven
• colander

Directions

1. Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; cover and let stand 8 hours.
2. Drain beans.
3. Add 1 quart water and return beans to pan. Bring to a boil over medium heat. Reduce heat, and simmer, partially covered, for 30 minutes. Cool.
4. Drain beans in a colander over a bowl, reserving cooking liquid; set beans aside.
5. Add enough water to cooking liquid to equal 3 cups; set aside.
6. Heat the oil in a Dutch oven over medium-high heat.
7. Add leeks, oregano, 1 teaspoon salt, and garlic; saut 5 minutes or until leeks are tender. Reduce heat to low; cover and cook 10 minutes, stirring occasionally.
8. Transfer leek mixture to a large bowl; add greens. Toss well to combine.
9. Place half of greens mixture in bottom of Dutch oven; top with beans.
10. Spread remaining greens mixture over beans.
11. Sprinkle with 1/2 teaspoon salt and pepper.
12. Pour reserved liquid over greens. Cover and simmer over medium heat 1 hour or until beans are tender, stirring once. Uncover and stir in tomatoes; simmer 10 minutes.