Ingredients
1 tablespoon (15 ml) olive oil
1 large Spanish onion, chopped
3 cloves garlic, chopped
2 19-oz (540 ml) cans of black beans
2 cups (500 ml) water
2 cups 500 ml) sweet potato
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) chipotle chili powder
2 cups (500 ml) collard greens or kale
1/2 cup (125 ml) fresh orange juice
Preparation
1 Heat the olive oil in a large skillet on medium-high heat.
2 Fry the onion for a few minutes until translucent. Add the garlic and cook, stirring, for a minute, then throw the mixture into the slow cooker. Pour a little water into the frying pan and stir to bring up the browned bits from the bottom of the pan; add this to slow cooker.
3 Drain and rinse the canned beans and add to the slow cooker with the 2 cups water. Mix together with the onion mixture in the slow cooker. Roll up the kale or collard leaves so that they resemble cigars, then slice crosswise with a sharp knife. Put the greens and the chunks of sweet potato on top of the slow cooker mixture. Sprinkle with salt and chili powder. Cover and cook on High for 5 to 6 hours, or Low for 8 to 10 hours.
4 Just before serving, stir in the orange juice. Serve on top of warm flour tortillas or on hot white rice, with a salad.
