BBQ Beans & Greens - Forks Over Knives

Ingredients

• water to sauté
• 1 yellow onion, chopped
• 1 entire bunch of greens (kale, chard, collards), chopped into bite-size pieces
• 1 can cooked pinto beans (or 1-½ cups), drained and rinsed
• 1 can cooked white beans (cannelini or white Northern) (or 1-½ cups), drained/rinsed
• FOR THE SAUCE:
• ¾ cups water
• 5 dates, pitted and chopped
• 1 can (6-ounce) of tomato paste
• 1 can (8-ounce) of chunked pineapple, including juice (in juice, not corn syrup), or ½ cup each of juice and diced pineapple
• 2 tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• 1 teaspoon ground paprika (plain or smoky flavor)