Step 1

In a small pot, swirl sesame seeds over medium-high heat until fragrant. Add the water, brown rice and salt, and bring to a boil. Cover and reduce heat to low, cook for 35-40 minutes.When all the water is absorbed, let stand, covered for five minutes.

Step 2

In a large saute pan, warm the olive oil over medium-high heat. Add the scallions, peppers, jalapenos and thyme and stir, lowering theheat slightly to saute until tender.

Step 3

Add the paprika, salt and abeans and their liquids and stir. Cover for about 5 minutes to simmer.

Step 4

Stem and chop the collards and add to the pan. Stir and cover for about 5 minutes to braise.

Step 5

Taste for salt and heat, adding hot sauce if desired, and serve beans over rice.