Red Beans with Kale and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 pound kidney beans32 ounce vegetable broth1 cup water2 tablespoon olive oil1 large onion diced3 stalks celery, sliced1 green bell pepper, diced3 cloves garlic, minced1 bunch kale, chopped, stalks removed2 tomatoes, peeled and diced1 teaspoon cayenne black pepper to tasteBrown Rice (cooked)
Soak beans. Bring to boil for 2 minutes then cover simmer on low for 2 hours. Drain.
Place beans in slow cooker with broth and water turn on high.
In stock pot heat oil then add onion, celery, green pepper, and garlic. Sweat until tender, around 5 minute. Add kale stir until wilted, around 3 minutes. Stir in diced tomatoes. Add to slow cooker.
In slow cooker add cayenne and pepper. Cover and cook on high for 3 to 4 hours.
Serve over cooked brown rice. Plenty for left overs
Serving Size: 10servings
Number of Servings: 10
Recipe submitted by SparkPeople user AMANDAKAY1987.
Place beans in slow cooker with broth and water turn on high.
In stock pot heat oil then add onion, celery, green pepper, and garlic. Sweat until tender, around 5 minute. Add kale stir until wilted, around 3 minutes. Stir in diced tomatoes. Add to slow cooker.
In slow cooker add cayenne and pepper. Cover and cook on high for 3 to 4 hours.
Serve over cooked brown rice. Plenty for left overs
Serving Size: 10servings
Number of Servings: 10
Recipe submitted by SparkPeople user AMANDAKAY1987.
Nutritional Info Amount Per Serving
- Calories: 174.0
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 272.0 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 5.7 g
- Protein: 5.5 g
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