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1
Soak beans 8 hours or overnight in large bowl with 2 qt.
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2
water and 1 1/2 Tbs.
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3
salt.
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4
Drain, and rinse well.
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5
Set rice cooker setting to saute (or similar), and preheat 2 to 3 minutes.
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6
Add coconut oil, and heat 1 minute more.
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7
Add onion, garlic, and jalapeno, and saute 3 to 4 minutes, or until vegetables are softened.
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8
Adjust rice cooker setting to slow cook (or similar).
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9
Pour in soaked beans and enough water to cover beans by 1 inch (about 6 cups).
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10
Cover, and cook 3 to 4 hours, or until beans are tender and cooked through.
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11
Fold in greens 1 handful at a time.
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12
Cover, and cook 10 to 15 minutes more, or until greens are bright green and tender.
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13
Serve garnished with cilantro, parsley, and lime wedges.
