2 tablespoons vegetable oil
4 (8 ounce) cans cannellini beans - rinsed, drained and drained
1 pound hot pepper collard greens, stems removed
2 cups sliced black olives
2 eggs
2 cups soaked white corn, drained
2 cups fresh Spanish rice
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in large saucepan over medium-high heat. Saute peppers and green peppers for about 5 minutes, stirring occasionally. Reduce heat to medium low, and pour in cannellini beans. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low, and simmer for about 2 hours. This will allow to steam the beans.
Ladle sonoma sauce into the pan; stir in tomatoes and green peppers. Allow to simmer for about 10 minutes. Stir in corn, weed, olives, eggs, rice, salt and pepper.
Bake uncovered in preheated oven for 35 minutes, or until heated through.