Prep 10 mins
Cook 9 mins
This is a recipe I've adapted from the American Dry Bean Board. The original includes meat. I was able to cut it out in the interest of saving time, money, sodium, etc., and this is still a big hit around our house. The basic recipe works wonderfully when served over any kind of noodles (we particularly like soba or udon) as well as over white or brown rice. For added color and slightly different flavor, try using yellow or red bell peppers instead of green. A very versatile and adaptable recipe!
- 1 tablespoon olive oil
- 1⁄2 cup onion, diced
- 1⁄2 cup green bell pepper, diced (about 1/2 medium)
- 1 teaspoon jalapeno pepper, minced (about 1/2 pepper)
- 1⁄2 teaspoon garlic, minced (about 1 clove)
- 3 tablespoons sugar
- 1⁄4 teaspoon black pepper
- 1 1⁄2 tablespoons vegetable oil
- 1⁄3 cup apple cider vinegar
- 1 (15 ounce) can kidney beans, drained and rinsed
- 2 cups kale, chopped
- 2 cups cooked rice
- Heat olive oil in a medium nonstick skillet over medium heat.
- Add onion, bell pepper, jalapeno, and garlic to pan. Sautee for 3 minutes or until soft.
- Stir in sugar, pepper, oil, and vinegar. Allow to come to a boil, then add beans and cook for 3 minutes or until beans are heated through.
- Stir in kale. Cook for 3 more minutes or until kale is wilted. (The kale should still be bright green, not dull and turning brown.).
- Divide bean mixture in half and serve each half over one cup of rice.