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1
Transfer drained beans to a large, heavy flameproof casserole or Dutch oven.
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2
Cut onion in half; cut one of the halves in half and chop the rest.
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3
Set aside chopped onion and add quarters to pot.
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4
Add 5 cups water (6 if serving over grains or couscous), and crushed garlic cloves to casserole, and bring to a gentle boil over medium-high heat.
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5
Skim off foam, cover and reduce heat to low.
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6
Simmer 45 minutes.
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7
Using tongs, remove onion and garlic cloves and discard.
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8
Meanwhile, in a small skillet or saucepan over medium-high heat, toast coriander, caraway and cumin seeds together just until they begin to release their aroma, 2 to 3 minutes.
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9
Transfer immediately to a spice mill and allow to cool for a few minutes, then grind.
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10
Heat oil over medium heat in a large heavy skillet and add remaining onion.
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11
Cook, stirring, until tender, about 5 minutes.
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12
Add minced garlic, diced fennel and a generous pinch of salt and cook, stirring often, another 5 minutes, until fennel has softened slightly.
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13
Stir into beans.
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14
Add ground spices, paprika, additional salt (I use about 11/2 teaspoons), jalapeno and tomato paste and return to a simmer.
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15
Cover and simmer 30 minutes.
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16
Taste and adjust salt.
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17
Meanwhile, stem and wash collard greens.
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18
Cut leaves in half down the middle.
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19
Stack and roll up several leaves, and cut crosswise into 1/2-inch strips.
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20
You should have about 5 cups of greens.
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21
Add collard greens to beans and vegetables.
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22
Bring back to a simmer, cover and simmer 15 to 30 minutes, until greens and beans are tender.
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23
Stir in cilantro and chopped fennel fronds and simmer another 5 minutes.
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24
Taste and adjust seasonings.
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25
Ladle into wide soup bowls.
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26
If using preserved lemons, place a teaspoonful on each serving, for guests to stir in.
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27
Garnish with chopped cilantro or a combination of chopped cilantro and fennel, and serve.
