Vegetarian Mains
Bean and Kale Stew
Serve this over top of brown rice for a warming, hearty winter dish.
Time: 25 min
Serves: 3 – 4
Ingredients
| 2 TBSP | olive oil |
| 1 | onion, chopped |
| 3 cloves | garlic, minced |
| 1 bunch | kale, coarsely chopped |
| 1 teaspoon | dried thyme |
| 1 teaspoon | dried oregano |
| pinch | cayenne |
| pinch | salt |
| 1/4 teaspoon | fresh ground black pepper |
| 2 cups | fresh or canned tomatoes (1 cup fresh + 1 cup stewed tomatoes is a nice combination) |
| 1 TBSP | honey |
| 1 TBSP | Dijon mustard |
| 1 - 15oz can | white kidney or Romano beans, drained & rinsed |
| shredded cheddar or crumbled feta cheese (optional) |
Preparation
- In a large, heavy-bottomed pot, sauté the onions and garlic in the oil over medium-low heat, stirring frequently
- When the onion is just starting to turn translucent, add the kale, thyme, oregano, cayenne, pepper and salt. Turn up the heat to medium and continue to sauté, stirring frequently, until the kale has just started to wilt.
- Add the tomatoes, honey, and mustard. Cover and simmer for 5 minutes.
- Add the beans and continue cooking until the beans are warmed through (5 – 10 minutes).
- ENJOY!
Added on November 6, 2011 at 11:11 pm
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