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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Turkish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Add the tomato paste and red pepper flakes and sauté until the onions are coated with the paste and begin to wilt, about 5 minutes. | 3. 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 1½ hours depending on the age and type of your beans. If necessary add more water ½ cup at a time while the soup cooks. | 4. 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. | 5. Recipe courtesy of ISTANBUL & BEYOND by Robyn Eckhardt. | 6. Get the book here: https://www.amazon.com/Istanbul-Beyond-Exploring-Diverse-Cuisines/dp/0544444310/. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	8	tablespoons	unsalted	684.0	31.428	21.372	57.6
onion	1		chopped	60.0	14.01	1.65	0.15
fine sea salt	1 1/4	1/4		605.2014	0.0	134.6403	3.4
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
red pepper flake	2	teaspoons	crushed	605.2014	0.0	134.6403	3.4
water	8	cups		0.0	0.0	0.0	0.0
corn	2	cups	sweet	249.4	54.23	9.482999999999999	3.915
pinto bean	2	cups	soaked drained dried	-	-	-	-
collard green	1 1/2	1/2	washed chopped	605.2014	0.0	134.6403	3.4
red pepper flake				605.2014	0.0	134.6403	3.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.