| 1/2 | c. dry kidney beans, prepared |
| 4 | med. potatoes, cut in thick chunks |
| 1 | T. balsamic vinegar |
| 3 | green onions, sliced thin |
| 1 | chili pepper, seeded and sliced or chopped |
| 2 | cloves garlic, crushed |
| 2 | T. tamari |
In advance: Prepare beans; use immediately or reserve in fridge up to 24 hours.
To serve: Boil or steam potatoes just until tender. Meanwhile, sauté green onions and chili pepper in vinegar. When starting to get soft, add garlic and sauté about 30 seconds longer. Add potatoes, stirring well, then beans and tamari. Allow to cook until veggies are heated through. Season with salt and pepper, if desired, and sprinkle with sesame seeds. 4 servings.