Karalahana diblesi is a thick Black Sea cabbage dish, not a soup; nearly all the liquid cooks away. Cornmeal is sprinkled in at the end to give the dish a sautéed finish, not to thicken it. Serve hot with cornbread.
Discard the soaking water and boil the beans in fresh water for 40 minutes, until they can be mashed. Drain them, reserving 200 ml of the cooking water.
Remove the thick center ribs and roughly chop the leaves into pieces about 2 cm wide. Boil for 5 minutes, then drain; this softens their aroma.
Melt half the butter in a wide pot and cook the onion, stirring, until the edges are lightly browned.
Add the drained collard greens, beans, salt, and the reserved 200 ml of cooking water. Cover and cook for 12 minutes, then uncover and cook for 6 minutes. The consistency is right when you draw a spoon through the pot and no liquid pools at the bottom.
Sift the cornmeal over the dish and stir it in immediately. Sauté for another two to three minutes, until the raw smell of the cornmeal is gone and it has blended into the dish. Melt the remaining butter with the red pepper flakes and drizzle it over the top.
Soak the dried beans overnight. Dible should not be soupy: cook uncovered during the final step to evaporate the liquid, or the dish will turn into soup and the cornmeal will clump.
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