"HOT" Beans and Greens

Cook beans over low heat until tender:
1 cup pinto or navy beans
1 bay leaf

Sauté: 2 Tbsp. olive oil
2 cloves garlic minced
2 cups cooked beans
1 dried hot red pepper minced

Add and steam for 5-10 minutes until tender:
1 bu kale, chard or spinach chopped
black pepper and cayenne to taste

Serves over rice for a quick supper.