Kale and Bean Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 can Pinto Beans, (Whole Foods 365)1 can Black Beans, (Whole Foods 365)1lb bag Kale, chopped1/2 cup red wine vinegar2 Tbsps. Extra Virgin Cold Pressed Olive Oil1 can organic diced tomatoes (Whole Foods 365)(The tomatoes with either the basil and garlic or chipotle peppers are good)
Open, drain and rinse the pinto beans and black beans and set aside.
Boil about 3 to 4 quarts of water in a large pot. Add the red wine vinegar and the olive oil.
When water starts to boil add the kale and cook for 10 to 15 minutes.
Drain the kale reserving enough liquid for broth. Add the beans and tomatoes and heat through. Serve over rice.
Serving Size: Makes 10, 1 cup servings
Boil about 3 to 4 quarts of water in a large pot. Add the red wine vinegar and the olive oil.
When water starts to boil add the kale and cook for 10 to 15 minutes.
Drain the kale reserving enough liquid for broth. Add the beans and tomatoes and heat through. Serve over rice.
Serving Size: Makes 10, 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 120.6
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 269.9 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 6.0 g
- Protein: 5.7 g
Member Reviews