• 1 cup dry black beans
• 1/2 large yellow onion, peeled and diced
• 1 medium red bell peppers, seeded and diced
• 2 cups Nature’s Greens® Collard Greens
• 1 quart vegetable broth
• 3 garlic cloves, minced
• 1 bay leaf
• 1/2 tablespoon ground cumin
• 1/2 teaspoon ground pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon sea salt
• 1/4 cup cilantro, chopped
• 1 Hass avocado
• 1 lime 

Place all of the ingredients except for the cilantro, avocado, and lime in crockpot and cook on low, covered, for six hours. Remove the bay leaf. Just before serving garnish each portion with fresh cilantro, chopped avocado, and a wedge of lime.  

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.