BEAN AND KALE STEW

2 tablespoons olive oil
1 small red onion, chopped
2 tins kidney, one can drained and rinsed, one can liquid reserved
1 ½ cups low-sodium chicken or vegetable broth
2 teaspoons low-sodium soy sauce
Salt and freshly ground black pepper
1 bunch kale, stemmed and torn into 2-inch pieces (about 10 cups)
60g sharp Cheddar, grated (about 1/3 cup)
Your favourite hot sauce, for serving

STEP 1
Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring, until soft, about 4 minutes.
STEP 2
Add the beans and reserved bean liquid, chicken broth, soy sauce, 1/2 teaspoon salt and a few grinds of black pepper. Bring to a simmer, add the kale and stir until wilted; bring back to a simmer and cook until the kale is tender and the stew is slightly thickened, about 15 minutes.
STEP 3
Remove from the heat, cover and keep warm.
STEP 4
Divide the stew among four bowls, top with shredded cheese. Serve with hot sauce.



Serving Size: MAKES 4 SERVES

Number of Servings: 4

Recipe submitted by SparkPeople user EMI2354.