Sunny's Easy Bean and Kale Stew
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 247
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 45
- Dietary Fiber
- 13
- Sugar
- 8
- Protein
- 14
- Cholesterol
- 0
- Sodium
- 894
- Total: 40 min
- Active: 15 min
Ingredients
1/2 large sweet onion, chopped
1/4 cup thin sliced baby carrots
One 15.5-ounce can black beans
One 15.5-ounce can black-eyed peas
One 15.5-ounce can kidney beans
Freshly ground black pepper
1/2 cup vegetable stock, or more as needed
1/4 cup barbecue sauce
2 tablespoons gochujang
4 cloves garlic, thinly sliced
8 ounces chopped curly kale, stemmed
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.