Rinse 1 cup of sorghum under cold water, combine with 4 cups of salted water in a medium pot, and boil. Simmer for 45 minutes.

Bring a large pot of salted water to a boil and blanch green beans for 3-4 minutes. Transfer to ice water.

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add 2 minced garlic cloves to the skillet, sautéing for 1 minute until fragrant.

Combine the blanched green beans and cooked sorghum with the garlic in the skillet, sauté for 2-3 minutes.

Stir in 1/4 cup of toasted benne seeds into the skillet and cook for an additional 2-3 minutes.

Serve warm in a dish, optionally garnishing with additional benne seeds.