Kale and Butter Beans (WFPBNO)

We love butter beans. I mean what's not to love about these flavorful, tender, buttery beans? This is comfort in a bowl. If you aren't a fan of kale or don't have any you could always use collard greens or mustard green. I served these over leftover mashed potatoes but you can choose your favorite potatoes, pasta or rice for a delicious dinner or a filling lunch. This can be made in about 30 minutes and should serve four. 

• 1 medium sweet onion, chopped
• 1 tablespoon minced garlic
• 1 bunch kale, I used 5 stems, center vein removed, chopped
• 1 can (14 ounces) diced tomatoes, no salt
• 1 cup water
• 3 tablespoons reduced sodium soy sauce
• 1 tablespoon white miso
• 1 tablespoon dried onion flakes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon Hungarian sweet paprika
• 1/2 teaspoon chipotle powder
• 1 can (15 ounces) butter beans, drained and rinsed

In  a Dutch oven heat 2 tablespoons water and sauté onion. Cook until translucent.

Add the minced garlic and sauté for 45 seconds.

Add all of the dry spices (onion flakes through chipotle powder) and cook for 1 minutes. Add another splash of water if needed.

Add the water, tomatoes, miso, soy sauce and kale. Stir to combine, bring to a boil, then lower to a simmer and add a lid. Simmer covered 3-4 minutes. Remove lid and simmer uncovered for 8-10 minutes.

Add butter beans and bring to a simmer. Cook until kale is tender.

Serve over potatoes, pasta or rice.

Enjoy!!!!