Sweet Corn & Bean Soup With Collard Greens - cooking recipe

Ingredients

8 tablespoons unsalted butter
1 large onion, coarsely chopped
1 1/4 teaspoons fine sea salt
1/4 cup plus 2 tablespoons tomato paste
2 teaspoons crushed red pepper flakes, Turkish or other, (or more) to taste
8 cups water
2 cups dried sweet corn
2 cups dried pinto beans, or borlotti, soaked overnight in water to cover and drained
1 1/2 lbs collard greens, washed, rough stems removed, coarsely chopped
red pepper flakes, for serving

Preparation

Melt the butter in a large pot over medium-low heat. Add the onion and salt and cook until the onion is almost translucent, about 8 minutes.
Add the tomato paste and red pepper flakes and saute until the onions are coated with the paste and begin to wilt, about 5 minutes.
Add the water, corn, and drained soaked beans and bring to a boil. Then reduce the heat and cook, partially covered, at a low simmer until the beans and corn are almost tender, 45 minutes to 11/2 hours depending on the age and type of your beans. If necessary add more water 1/2 cup at a time while the soup cooks.
Add the collard greens, bring the soup back to a boil, and then simmer, partially covered, until the greens are tender but not mushy, about 30 minutes. Serve hot, passing red pepper flakes at the table.
Recipe courtesy of ISTANBUL & BEYOND by Robyn Eckhardt.
Get the book here: https://www.amazon.com/Istanbul-Beyond-Exploring-Diverse-Cuisines/dp/0544444310/.