Kale and Beans Recipe

Name: Kale and Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 tablespoon oil; 2 onions, halved and slicked thin; salt and pepper, to taste; 4 garlic cloves, minced; ½ teaspoon ground cumin; ¼ teaspoon red pepper flakes; 2 cups broth or 2 cups water; 1 (14 1/2 ounce) can diced tomatoes; 1 lb kale, stemmed and chopped (or other greens); 2 (14 1/2 ounce) cans beans, rinsed (pinto, black-eyed peas, etc.); 1 tablespoon apple cider vinegar; 1 teaspoon sugar

Servings: persons

1 tablespoon oil
2 onions, halved and slicked thin
salt and pepper, to taste
4 garlic cloves, minced
½ teaspoon ground cumin
¼ teaspoon red pepper flakes
2 cups broth or 2 cups water
1 (14 1/2 ounce) can diced tomatoes
1 lb kale, stemmed and chopped (or other greens)
2 (14 1/2 ounce) cans beans, rinsed (pinto, black-eyed peas, etc.)
1 tablespoon apple cider vinegar
1 teaspoon sugar

1
Heat oil in Dutch oven over medium heat until shimmering.
2
Add onion and 2 teaspoons of salt and cook, stirring frequently, until onion is golden brown - about 10 minutes.
3
Stir in garlic, cumin, 1/2 teaspoon pepper, and pepper flakes and cook until fragrant - about 30 seconds.
4
Stir in broth/water and tomatoes and their juice and bring to a boil.
5
Stir in greens, cover, and reduce heat to low.
6
Simmer until greens are just tender - about 15 minutes.
7
Gently stir in rinsed beans; cover and cook, stirring occasionally until greens are silky and completely tender - about 15 minutes.
8
Uncover, increase heat to medium-high and cook until liquid is nearly evaporated - about 5 minutes.
9
Stir in vinegar and sugar and season with salt and pepper.
10
Serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon oil, 2 onions, halved and slicked thin, salt and pepper, to taste, 4 garlic cloves, minced, and more.

Yes, Kale and Beans falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale and Beans

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