Mottled beans with collard greens, Black Sea style from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 256) by Paula Wolfert

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Accompaniments: Balkan village corn bread

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Beans soak overnight and are then cooked for over an hour in total. Can substitute bolita or Roman beans for cranberry beans. See recipe for variation.

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