Slow-Cooked Pinto Beans and Sweet Potato Bowls

Ingredients

• 1 pound dried pinto beans (rinsed and picked over)
• 2 large sweet potatoes (peeled and cut into 1-inch cubes)
• 6 cups vegetable broth (low-sodium)
• 1 medium yellow onion (finely diced)
• 2 cloves garlic (minced)
• 1 pound fresh collard greens (stems removed and chopped)
• 1 teaspoon mild smoked paprika (for gentle earthy flavor)
• 1 tablespoon olive oil (for sautéing)

Directions

1. 1

   Place the rinsed pinto beans, diced onion, minced garlic, smoked paprika, and vegetable broth into the slow cooker.

2. 2

   Cover and cook on high for 4 hours or low for 8 hours until beans are tender.

3. 3

   Add the cubed sweet potatoes to the slow cooker during the last hour of cooking.

4. 4

   While the beans finish, steam the collard greens in a separate pot with a small splash of water until soft and bright green.

5. 5

   Serve a generous scoop of the bean and sweet potato mixture over the steamed greens in a bowl.

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