Collards Stuffed with Red Beans and Rice | Tomatoes Salad | Boston Organics

Ingredients

• 1 cup cooked brown rice
• 1 1/2 cup small red beans, cooked
• 1 large onion, finely diced
• 1 green or yellow bell pepper, chopped
• 2 ribs celery, finely chopped
• 5 cloves garlic, minced
• 1 15-ounce can diced fire-roasted tomatoes
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper, or to taste
• 1 teaspoon sweet smoked paprika
• 1/2 - 1 tablespoon Tabasco, or to taste
• 1/4 teaspoon black pepper
• salt to taste
• 12 leaves collard greens