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Red Beans with Kale and Rice
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( ratings)
- Recipe added by Emmyledford
Category (Vegan):
Slow Cooker Recipes
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Ingredients
1 pound kidney beans
32 ounce vegetable broth
1 cup water
2 tablespoon olive oil
1 large onion diced
3 stalks celery, sliced
1 green bell pepper, diced
3 cloves garlic, minced
1 bunch kale, chopped, stalks removed
2 tomatoes, peeled and diced
1 teaspoon cayenne
black pepper to taste
32 ounce vegetable broth
1 cup water
2 tablespoon olive oil
1 large onion diced
3 stalks celery, sliced
1 green bell pepper, diced
3 cloves garlic, minced
1 bunch kale, chopped, stalks removed
2 tomatoes, peeled and diced
1 teaspoon cayenne
black pepper to taste
Instructions
Soak beans. Bring to boil for 2 minutes then cover simmer on low for 2 hours. Drain.
Place beans in slow cooker with broth and water turn on high.
In stock pot heat oil then add onion, celery, green pepper, and garlic. Sweat until tender, around 5 minute. Add kale stir until wilted, around 3 minutes. Stir in diced tomatoes. Add to slow cooker.
In slow cooker add cayenne and pepper. Cover and cook on high for 3 to 4 hours.
Serve over cooked brown rice. Plenty for left overs.
Place beans in slow cooker with broth and water turn on high.
In stock pot heat oil then add onion, celery, green pepper, and garlic. Sweat until tender, around 5 minute. Add kale stir until wilted, around 3 minutes. Stir in diced tomatoes. Add to slow cooker.
In slow cooker add cayenne and pepper. Cover and cook on high for 3 to 4 hours.
Serve over cooked brown rice. Plenty for left overs.
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