Vegetarian

Kale and Bean Stew is for Dinner.

Kale and Bean Stew takes 15 minutes to prepare.

Kale and Bean Stew takes 15 minutes to cook.

Kale and Bean Stew makes 10 servings.

The ingredients for Kale and Bean Stew are:

1 can Pinto Beans, (Whole Foods 365)
1 can Black Beans, (Whole Foods 365)
1lb bag Kale, chopped
1/2 cup red wine vinegar
2 Tbsps. Extra Virgin Cold Pressed Olive Oil
1 can organic diced tomatoes (Whole Foods 365)
(The tomatoes with either the basil and garlic or chipotle peppers are good)

Here is how you make Kale and Bean Stew:

Open, drain and rinse the pinto beans and black beans and set aside. Boil about 3 to 4 quarts of water in a large pot. Add the red wine vinegar and the olive oil. When water starts to boil add the kale and cook for 10 to 15 minutes. Drain the kale reserving enough liquid for broth. Add the beans and tomatoes and heat through. Serve over rice. Serving Size:?Makes 10, 1 cup servings

The nutritional information for Kale and Bean Stew is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 120.6

• Total Fat: 3.1 g
• Cholesterol: 0.0 mg
• Sodium: 269.9 mg
• Total Carbs: 17.4 g
• Dietary Fiber: 6.0 g
• Protein: 5.7 g

The dietary needs meet for Kale and Bean Stew is Vegan