Recipe courtesy of Sunny Anderson
Sunny's Easy Bean and Kale Stew
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 247
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 13 g
- Sugar
- 8 g
- Protein
- 14 g
- Cholesterol
- 0 mg
- Sodium
- 894 mg
This is an easy stew I've adapted from my grilling beans recipe that I make so much, there's really no recipe. That's what keeps it so simple; you just pour everything in the pot and let it go. So many different canned beans work here, including cannellini or pinto. If you can't find gochujang in a store or can't wait to get it online, the same amount of sambal or garlic chile paste works!
- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 247
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 13 g
- Sugar
- 8 g
- Protein
- 14 g
- Cholesterol
- 0 mg
- Sodium
- 894 mg
Ingredients
Directions
- In a large pot on medium heat, add the onion, carrots, black beans, black-eyed peas, kidney beans and a few grinds of pepper. Use the vegetable stock to swish all the contents out of each can into the pot. Add the barbecue sauce, gochujang and garlic. Once the pot begins to bubble, add the kale and push it down beneath the moisture line. Add more water or stock if needed to cover the kale. Cook until the kale is tender, about 20 minutes more. Serve warm.
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