Slow Cooker Vegetarian Feijoada

"I am sending the recipe because it was pretty unique and that should be really nice as the month wears on!" -from Laura & Anthony

Thanks for sharing your recipe!!

Slow Cooker Vegetarian Feijoada (from Epicurious.com)
Serves 6

1 tbsp olive oil
1 large spanish (sweet) onion, chopped
3 cloves garlic, chopped
2 19-oz cans of black beans (I used 1 pound of dried black beans that I cooked ahead of time.)
2 cups water
2 cups sweet potato
1 tsp salt
1/2 tsp chipotle chili powder
2 cups collard greens or kale
1/2 cup orange juice

1. Heat the olive oil in a large skillet on medium-high heat.

2. Fry the onion for a few minutes until translucent. Add the garlic and cook, stirring, for a minute. Transfer to slow cooker.

3. Drain and rinse the canned beans and add to the slow cooker with 2 cups water. Mix with onion mixture. Roll up the kale or collard greens so that they resemble cigars, then slice crosswise with a sharp knife. Put the greens and chunks of sweet potato on top of the slow cooker mixture. Sprinkle with the salt and chili powder. Cover and cook on high for 5 to 6 hours, or on low for 8 to 10 hours.

4. Just before serving, stir in the orange juice. Serve on top of white rice with a salad.