How many servings does this recipe make?

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

What ingredients do I need for Red & White Bean Saute With Kale?

You need 9 ingredients. The key ingredients include: 3 tablespoons Crisco(R) Pure Organic Coconut Oil, 16 ounces red kidney beans drained and rinsed, 15 1/2 ounces cannellini beans drained and rinsed, 4 cups kale leaves thinly sliced fresh, and more.

Is Red & White Bean Saute With Kale suitable as vegetarian?

Yes, Red & White Bean Saute With Kale falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Red & White Bean Saute With Kale?

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

Red & White Bean Saute With Kale Recipe

Name: Red & White Bean Saute With Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons Crisco(R) Pure Organic Coconut Oil; 16 ounces red kidney beans drained and rinsed; 15 1/2 ounces cannellini beans drained and rinsed; 4 cups kale leaves thinly sliced fresh; 1 tablespoon minced fresh garlic; salt; pepper; 3 tablespoons grated Parmesan cheese; lemon wedges

Try this homemade Red & White Bean Saute With Kale recipe the whole family will love. Made with Coconut Oil, red kidney, beans and kale. Easy step-by-st…

This Red & White Bean Saute With Kale relies on simple, everyday ingredients such as minced fresh garlic, salt, pepper and grated parmesan cheese. It comes together quickly and makes 4 servings, at about 467 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

3 tablespoons Crisco(R) Pure Organic Coconut Oil
16 ounces red kidney beans drained and rinsed
15 1/2 ounces cannellini beans drained and rinsed
4 cups kale leaves thinly sliced fresh
1 tablespoon minced fresh garlic
salt
pepper
3 tablespoons grated Parmesan cheese
lemon wedges

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Quick Info

Servings
4 servings
Calories
467 kcal
Category
Vegetarian

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