veggies.jpg (8284 bytes)fruitbowl.jpg (12976 bytes)Small Red Bean and Collard Green Chili
Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat
"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."
"Let no animal die that we may live!"

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Small Red Bean and Collard Green Chili

(Note: We prepare this recipe in a 6-1/2 qt. Crock-Pot.  If you are using a smaller slow cooker, cut the recipe in half.)

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 tbsp Sweet Basil, dried
2 tbsp Cumin
2 tbsp Chili Powder
1 Lemon, juice
(To enlarge the photo of the small red bean and collard green chili, click on the photo or link)


We start this soup the night before and prepare it in a large 6-1/2 qt. slow cooker (crock-pot) with cover.

Sort out and discard any unwanted material (small stones or soil particles, etc.) from the dried small red beans. Rinse beans and place in slow cooker set on �high.�

We pre-heat the 12 cups of water in our microwave oven, 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.

Serve with a large tossed salad and enjoy!

The above recipe is in keeping with God's creation intent (Genesis 1:29-31):  'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.  And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so.   God saw all that he had made, and it was very good.' (NIV)  Let no animal suffer or die that we may live! 

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