Herbed Collards with Navy Beans
1 ½ onion
5 celery stalks
3 cloves garlic
3 large leeks
10 oz mushrooms
1 bunch parsley
1 bunch cilantro
5 qts water
1 c Navy beans
3 tbl olive oil
2 c collard greens
1 c millet
3 c water
1 tbl paprika
2 tbl oregano
1 tsp thyme
Soak beans for 3 hours to overnight. Rinse, set aside.
Chop onion, carrots, celery, leeks, mushrooms, parsley and cilantro, add to large pot, add water. Simmer for 2-3 hours or until soft. Remove from stove top. Let cool, remove vegetables and puree in blender, add back into pot and stir to combine. Set aside.
In a medium pot, add chopped garlic and onions with 1 tbl olive oil. Cook for 3 minutes, add beans, stir for 5 minutes, next add 3 cups of vegetable broth. Cook on medium until soft and tender, add more broth as needed.
Add millet and your 3 cups of water, bring to a boil. Cover and simmer until water is reduced and millet is cooked. About 20-30 minutes. Set aside.
When beans are done, turn off and set aside.
Add large pan with 2 tbl olive oil, washed collards, thyme, paprika and oregano. Saute for two minutes, stirring constantly. Remove from heat.
Add collards to middle of plate, top with ½ c millet, place ½ c beans on top. Enjoy!