For a simple dinner, make a batch of this kale with vegetables and beans. Garlic, cumin, cinnamon and a little hot pepper add a lot of flavor and canned beans make this a relatively easy dish to pull off.
You can pull this meal together in no time and it is tasty and satisfying. The most time-consuming part of making this dinner is removing the stems from the kale.
The recipe calls for canned pink beans, but you can substitute your favorite beans, such as cannellini, garbanzo, kidney, red or black beans. If you have freshly cooked beans, they’ll be even better.
The recipe makes four servings if served with rice, two servings if you are eating it on its own.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 bell peppers, seeds removed and diced
- 6 cups kale, stems removed and chopped into small pieces
- 1 15.5 ounce can pink beans, including liquid
- 1 teaspoon ground cumin
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ground chipotle pepper (or other spicy pepper)
- Kosher salt, to taste
Directions
Add the oil and onion to a heavy-bottomed sauce pan and cook the onion over medium heat for about 5 minutes. Add the peppers and continue cooking. When the onions are lightly browned, add the kale and cook for 3 – 5 minutes, until the kale softens a little.
Lower the heat and add the beans and spices. Bring everything to a simmer and let it cook for about 15 minutes, so that the flavors meld. Stir it often. Taste it and adjust the spices if needed.
Serve this dish over rice or eat it on its own.
Related Posts
Here are some other recipes that you might like.