Beans & Greens Chili

Oil
1/2 onion
2 c cooked pinto beans
14.5 oz 411g can diced tomatoes
2 tbsp molasses
1 tsp liquid smoke (optional)
3-4 large leaves of mustard or collard greens
Salt to taste

Saute onion over oil.
Add beans, tomatoes.
Cut the stems out if you use collard greens. Slice into strips and than chop into small pieces. Add to the pan.
Add rest of the ingredients. It should be cooked in 15-20 minutes.

Serve over any grains. Rice, quinoa, millet etc.