1 15oz can red beans canned, low sodium, drained and rinsed
1 large red bell pepper diced
1 large onion diced
6 cups kale chopped, or one bunch
2 cups potatoes red skinned, diced small (with skin still on)
1 tablespoon olive oil
1/4 teaspoon salt or to taste
Rinse and drain beans.
Dice up potatoes really small. Chop kale, onions, peppers.
Heat up olive oil in a large skillet over medium heat and add potatoes, onions and peppers to it. Saute until potatoes are starting to soften, about 20 minutes. Add beans, salt, and kale and cook until kale is softened, about another 10 minutes.
Cool and serve. Can keep refrigerated for up to 4 days in air tight container.
|Total time||40 min|
Serving Size: 1 3/4 cups