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Black Beans and Kale
Recipes
Black Beans and Kale
6 servings
20 minutes total

Ingredients

  • 1 medium yellow onion, coarsley chopped
  • 4 cloves garlic, coarsely chopped
  • 1 lemon, for juice
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • 2 (15-oz) cans organic black beans, undrained
  • 4 cups chopped kale
  • ¼ teaspoon kosher salt
  • 1 cup fresh prediced tomatoes

Prep

    • Chop onion (1 cup) and garlic (2 teaspoons).
    • Squeeze lemon for juice (2 tablespoons).

Steps

    1. Preheat a large stockpot on medium 2–3 minutes. Place oil in pan, add onion and garlic. Cook and stir 2–3 minutes or until onions are tender.
    2. Stir in chili powder, cumin, cinnamon, and black beans. Cook 2 minutes; mash the beans with back of spoon (leaving some beans intact).
    3. Reduce heat to low; add kale, cook and stir 2–3 minutes or until kale is tender and mixture has thickened. Add lemon juice, tomatoes, and salt. Serve with Cuban Pork.

Amount per ⅙ recipe serving: Calories 120, Total Fat 2.5g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 190mg, Total Carb 20g, Fiber 2g, Sugars 2g, Protein 7g, Calc 8%, Iron 10%