Beans n Greens

I wanted to make black beans, a kind of soup, and I wanted it to be hearty and stand on its own. Here is beans and greens!

1. Soak black beans for a few hours or overnight. It's good to soak beans before cooking them because they start to sprout, and the little seed sprout has more nutrients than just the dry bean itself. That's why sprouted wheat bread is good for you, etc.
2. Boil them in enough water to cover them. Add a little bit of salt and toasted sesame oil to the pot.
3. While those are boiling, take collard greens and slice out the stem. Slice them into thin strips - you can stack multiple leaf halves to get a lot at once. I also added some curly kale because I had some left over, but kept it to mostly collards.
4. When the beans have cooked to the point that they are edible but still a little bit too hard, I threw in the greens and some chipotle chili powder for spice. Also, I had some leftover veggie broth so I poured some in to make sure it was liquidy enough to be soupy. Keep simmering the beans with the greens until they are soft enough for you! I debated pureeing a cupful of the beans to make the soup a little thicker, but I boiled it enough that the liquid was pretty absorbed.