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
Enjoy!!!!
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