From www.naturalhealthyconcepts.com

• 1 cup black beans, dry
• 1 cup chopped onion
• 1 garlic clove pressed
• 1 cup celery minced
• 1 red or yellow bell pepper, chopped
• 1/2 cup filtered water
• 1/2 teaspoon fennel
• 1 teaspoon coriander, ground
• 1 teaspoon cumin
• 1/4 cup cilantro chopped
• 1/4 teaspoon dried thyme
• 3 large Roma tomatoes, chopped
• 2-3 cup collard greens
• 1 cup filtered water
• 2 oranges
• 2 tablespoons soy sauce

Cook beans as directed after soaking overnight, or used canned beans, drained well.  Saute onions, garlic, celery, pepper in 1/2 cup water in large saucepan for 15 minutes or so, adding more water as needed.  Stir in spices.  Add black beans and chopped tomatoes, cover and simmer on low heat for 15-20 minutes.  While bean mixture is simmering, remove stems from greens, rinse and chop into 1/4 inch strips.  Bring greens and 1 cup water to boil in separate saucepan, cover and reduce heat to simmer til greens are wilted.  Meanwhile, peel oranges.  When beans are ready, toss with drained greens and soy sauce.  Season with salt as needed.  Serve with cooked rice and orange sections for garnish.