a bunch of collard greens and/or kale or other leafy green vegetable
1-2 cups beans
1 medium to large beet
2 Tbsp sesame seeds
1/2 leek or onion
1 Tbsp blueberry vinegar
chop and steam the greens. I cook for 3 minutes in the pressure cooker, or 20 minutes on the stove (30 minutes for collards). Chop and steam the beet, and leek/onion. Combine the beet, leek/onion, seeds and vinegar in the food processor and blend until smooth. Combine everything in a big bowl. Yum. This was really good with red beans cooked in carrot juice. But it's probably good with these beans too.