Categories: Main Dish - veg

Ingredients

• 4 cups of white or red kidney beans (in a can or soaked overnight)
• 2 tablespoons of ghee, oil, or butter
• 1 medium onion, diced
• 2 garlic cloves, pressed or minced
• about 3 tablespoons of honey (sweeten to your taste)
• 1/8 teaspoon of chipotle powder (adds a spicy, smokey flavor)
• 1/2 teaspoon of chili powder
• 1/4 teaspoon of sea salt
• 1/4 cup of tomato paste
• 1 cup of tomato sauce
• 1/2 cup of water
• 1/2 teaspoon of apple cider vinegar
• a pinch of dried or fresh rosemary or sage
• about 1/2 cup of finely chopped Kale (I use Dino Kale)

Directions

1. In a large saucepan, add the ghee, garlic, and onions and cook for 5 minutes on a medium heat.

2. Next add the remaining ingredients, except for the Kale. Gently boil on a low to medium heat for about 20 minutes, or until it’s been reduced to just about where you want it.

3. Add the chopped Kale to the saucepan and continue heating for another 5 to 10 minutes.

4. Enjoy! This dish can be stored in the refrigerator for a several days and reheated.

Email to a friend | Print this recipe | Back