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1
Soak the beans overnight in a pot filled with water to cover.
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2
Drain and set aside.
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3
Bring 10 cups of water to a boil in a large pot over high heat.
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4
Stir in the soaked beans and salt.
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5
Reduce the heat to medium-low and cook for 45 minutes, or until the beans are soft.
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6
Drain and set aside.
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7
Meanwhile, wash the beet greens very well by lifting them up and swishing them around in a large bowl of cold water.
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8
If any dirt remains in the bottom of the bowl, repeat this process once or twice until the bottom of the bowl is clean.
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9
Drain the greens in a colander.
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10
Bring 1 cup of lightly salted water to a boil in a 4-quart saucepan over medium-high heat.
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11
Reduce the heat to a simmer, add the greens, and cook for 10 minutes, or until soft.
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12
Drain the beet greens and run them briefly under cold water to cool.
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13
Drain very well and, using your hands, squeeze out any excess water.
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14
Chop the beet greens into 2-inch pieces.
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15
Mix the beans, beet greens, red onion, garlic, thyme, orange zest, orange juice, vinegar, olive oil, cayenne pepper, and salt, to taste, in a large bowl until well combined.
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16
Allow the greens and beans to marinate for at least 1 hour before serving, so the flavors have a chance to marry.
