Latest Menu Blend Bean and Kale Ragu :: So Tasty

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Bean and Kale Ragu

"Simmer leafy inexperienced kale, canned tomatoes with chile peppers, onions, garlic, spices, and clean herbs with plump, white canned cannellini beans to make this savory, Italian-inspired ragu or vegetable stew."

Ingredients :

2 tablespoons olive oil
1 onion, chopped
1 pound kale, stems eliminated and leaves coarsely chopped
1 (14 ounce) can diced tomatoes with green chile peppers
2 cloves garlic, minced
1 1/2 cups water
2 bay leaves
1/four teaspoon floor cumin
1 teaspoon onion powder
2 (15 ounce) cans canned cannellini beans, drained and rinsed
1 tablespoon chopped sparkling oregano
1 teaspoon chopped sparkling basil
salt and floor black pepper to taste

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H25M

Heat the olive oil in a big deep skillet over medium-excessive heat. Add the onions and kale. Cook and stir till the onions turn out to be transparent and the kale wilts and reduces in quantity, five to 7 mins.
Reduce the heat to medium. Stir the tomatoes and green chiles, garlic, water, bay leaves, cumin, and onion powder into the kale mixture. Simmer the vegetable combination till the kale is smooth, about 1 hour. Stir in the cannellini beans and preserve simmering till beans are heated thru, approximately 10 mins. Stir within the oregano and basil. Add salt and pepper to flavor.

Notes :

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