2 lbs small red beans, dried 12 cups water 2 onions, medium size 2 chipotle peppers (smoked jalapeno peppers) 6 garlic cloves 2 lbs collard greens, fresh or frozen, finely chopped 1-28 oz can crushed tomatoes 1 tablespoon sweet basil, dried 2 tablespoons cumin 2 tablespoons chili powder 1 lemon, juice
Rinse beans and place in a 6-1/2 qt. slow cooker set on “high.” (If you are using a smaller slow cooker, cut the recipe in half).
Pre-heat the 12 cups of water in microwave, 2 cups at a time, adding it to the beans in the slow cooker.
Before retiring for the night, stir beans and check to make sure the beans are covered with enough hot water. Add more water, if necessary. Reduce heat to “low.”
In the morning, stir beans, and set heat to “high.”
Peel and clean onions and garlic cloves. Remove stems from chipotle peppers. Place onions, garlic, and chipotle peppers in a blender container. Run covered blender at “high” until contents are pureed. Pour into a covered microwaveable dish and pre-cook for 4-5 minutes.
Add contents to slow cooker and mix in.
Preheat the finely chopped collard greens and the crushed tomatoes in the covered microwaveable dish, and add them to the other ingredients in the slow cooker. Mix well.
Add the dried basil, cumin, and chili powder. Stir well, and continue to cook until beans and collard greens are soft.
At the end of cooking time, stir in the juice of one lemon.