Navy beans with kale – beans – Hope you will like this one also, it is one of the best beans. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Read the sandwich descriptions on your menu. Most would be quite tasty and still filling without the meat. Just make sure to tell your server that you want to hold the chicken or roast beef, and to double up on the veggies and cheese.
Ingredients (use vegan versions):
- 2 cups navy beans, cooked
- 2 cups kale, shredded
- 1 tablespoon sage
- 1 cup cor
- 1 tablespoon lemon juice
- 1/2 medium sized onio
- olive oil
- black pepper
- salt
Directions:
Preparation:
Chop the onion into bite-sized pieces and saute in olive oil
in a large saucepan. Once the onions turn translucent, add
the navy beans, corn, sage, lemon juice and pepper and salt.
This dish is supposed to have some zing, so don”t be shy
with the pepper! Simmer over a low heat. The mixture
shouldn”t be soupy but don”t let it dry out completely.
While the beans are simmering, steam the kale briefly (2-5
minutes). I like to tear mine into chunks about half the
size of my palm or smaller. The stems go into the compost
pile. When the kale is done, spread the leaves evenly over
your plate and serve the beans on top.
Cover with fried vegan bologna slices and serve. 🙂
Serves one hungry person.
Nutritional Info:
Beans are full of fiber and protein. Kale has lots of
vitamin A.
Serves: 1
Preparation time: 20 minutes
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