- 400 g small dried white beans, soaked overnight
- 2 medium onions, 1 cut in half, 1 thinly sliced
- 1 small carrot
- 1 thyme sprig
- 1 rosemary sprig
- 1 bay leaf
- 1500 ml water
- 1 vegetable stock cube
- 2 tbs butter
- 1 tbs olive oil
- 3 garlic cloves, thinly sliced
- 300 g collard greens—stems cut, leaves coarsely torn into small pieces
- 300 g quality smoked sausage, cut into smaller pieces
- ½ tsp finely grated lime zest
- 2 tbs fresh lime juice
- ½ tsp ground black pepper
- Place beans, onion halves, carrot, thyme and rosemary sprig and bay leaf in a large pot; cover the beans with 1500 ml of water. Crumble in the vegetable cube, cover and bring to a boil. Reduce the flame; simmer about 30 minutes over low heat until the beans are nearly tender. Drain the beans and reserve the cooking liquid. Discard all of the other solids. Set aside.
- Sauté sliced onion and garlic in butter and olive oil for 6 minutes over moderately high heat, stirring occasionally.
- Add the collards and cook, tossing, until slightly wilted.
- Add half of the reserved bean cooking liquid, cover and cook over low heat, stirring occasionally, until the collards are tender, about 50 minutes.
- Add the beans, sausage and the remaining bean cooking liquid to the pot and cook for 15 minutes.
- Just before serving, stir in the lime zest and juice. Season with pepper.
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