PREP: 1 hour 30 minutes SOAK: 8 hours COOK: 30 minutes PROCESS: 1 hour 15 minutes COOL: 10 minutes MAKES: 5 quarts
2 cups dried black beans
2 cups water
4 medium sweet potatoes, peeled and cut into 1-inch pieces
4½ cups chopped, seeded tomatoes
3 cups coarsely chopped red sweet peppers
3 cups coarsely chopped yellow sweet peppers
2 cups chopped onions
1 cup finely chopped celery
2 tsp. orange zest
1 cup fresh orange juice
2 tsp. ground cumin
1¼ tsp. salt
1 tsp. dried thyme, crushed
1 tsp. dried oregano, crushed
1 tsp. ground coriander
½ tsp. ground chipotle chile pepper
6 cloves garlic, minced
1 lb. collard greens, stems removed and chopped
1. Soak black beans in enough water to cover 8 hours or overnight. Drain and rinse beans; transfer to a large saucepan, and cover with fresh water by 3 inches. Bring to boiling; reduce heat. Simmer, covered, 30 minutes. Drain beans.
2. In a 6- to 8-qt. pot bring the 2 cups fresh water to boiling. Add sweet potatoes; cook 3 minutes. Add beans and the next 14 ingredients (through garlic). Bring to boiling. Add greens. Cover and cook 1 minute.
3. Ladle hot mixture into five hot sterilized quart canning jars, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.
4. Process filled jars in a pressure canner, at 10 lb. pressure for weighted-gauge canner or 11 lb. pressure for dial-gauge canner, 75 minutes, adjusting for altitude (start timing when canner reaches 10 or 11 lb. pressure). Allow pressure to come down naturally. Carefully remove canner lid; cool jars in canner 10 minutes. Remove jars from canner; cool on wire racks. Check lids for seal after 24 hours. (Canning tips, pages 461–466.)
5. To serve, place contents of one jar in a medium saucepan. Bring to a rapid boil. Boil, covered, 10 minutes (add 1 minute for each 1,000 feet of elevation). Season to taste with additional salt.
PER ½-CUP SERVING: 207 cal., 1 g fat (0 g sat. fat), 0 mg chol., 287 mg sodium, 41 g carb., 10 g fiber, 10 g pro.