Kale and Bean Stew

Kale and Bean Stew
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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Kale and Bean Stew calories by ingredient
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Introduction

I am working on quick easy and inexpensive ways to eat vegan. This recipe is also on my own blog. I am working on quick easy and inexpensive ways to eat vegan. This recipe is also on my own blog.
Number of Servings: 10

Ingredients

    1 can Pinto Beans, (Whole Foods 365)
    1 can Black Beans, (Whole Foods 365)
    1lb bag Kale, chopped
    1/2 cup red wine vinegar
    2 Tbsps. Extra Virgin Cold Pressed Olive Oil
    1 can organic diced tomatoes (Whole Foods 365)
    (The tomatoes with either the basil and garlic or chipotle peppers are good)

Directions

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

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