Dinner

Red Beans with Kale and Rice is for Dinner.

Red Beans with Kale and Rice takes 20 minutes to prepare.

Red Beans with Kale and Rice takes 200 minutes to cook.

Red Beans with Kale and Rice makes 10 servings.

The ingredients for Red Beans with Kale and Rice are:

1 pound kidney beans
32 ounce vegetable broth
1 cup water
2 tablespoon olive oil
1 large onion diced
3 stalks celery, sliced
1 green bell pepper, diced
3 cloves garlic, minced
1 bunch kale, chopped, stalks removed
2 tomatoes, peeled and diced
1 teaspoon cayenne
black pepper to taste
Brown Rice (cooked)

Here is how you make Red Beans with Kale and Rice:

Soak beans. Bring to boil for 2 minutes then cover simmer on low for 2 hours. Drain.Place beans in slow cooker with broth and water turn on high.In stock pot heat oil then add onion, celery, green pepper, and garlic. Sweat until tender, around 5 minute. Add kale stir until wilted, around 3 minutes. Stir in diced tomatoes. Add to slow cooker. In slow cooker add cayenne and pepper. Cover and cook on high for 3 to 4 hours.Serve over cooked brown rice. Plenty for left oversServing Size: 10servingsNumber of Servings: 10Recipe submitted by SparkPeople user AMANDAKAY1987.

The nutritional information for Red Beans with Kale and Rice is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 174.0

• Total Fat: 3.8 g
• Cholesterol: 0.0 mg
• Sodium: 272.0 mg
• Total Carbs: 30.4 g
• Dietary Fiber: 5.7 g
• Protein: 5.5 g

The dietary needs meet for Red Beans with Kale and Rice is Vegan