By Irene Hayton

This recipe can be varied according to personal taste and the type of beans and greens you have on hand. See below for Variations.

  • 2 teaspoons (10 ml) coconut oil
  • 1 shallot or half an onion, diced
  • 1 clove garlic, crushed
  • 2 tomatoes, peeled and chopped
  • 6 to 8 cups (1.5 to 2 l) washed, chopped kale, tough stems removed
  • ½ teaspoon (2.5 ml) oregano
  • ⅓ cup (75 ml) filtered water
  • 14 oz. (398 ml) can pinto beans, rinsed and drained
  • ¼ to ½ teaspoon (1 to 2.5 ml) unprocessed sea salt, to taste
  • 1 or 2 pinches cayenne pepper, to taste (optional)

In a medium saucepan over medium-low heat, melt the coconut oil. Add the onion and sauté for 5 minutes, adding a small amount of water to prevent sticking, if necessary. Add the garlic and sauté for 1 minute more. Stir in the tomatoes, kale, oregano and water; cover and cook, stirring occasionally, for 10 minutes. Stir in the beans, salt and cayenne, if using, and heat through, about 2 minutes. Makes 2 servings.

Variations:

  • Vary the beans: try black, kidney, or navy beans, chickpeas, black-eyed peas, etc. Use beans that you’ve cooked yourself instead of canned if you have the time.
  • Vary the greens: try Swiss chard, spinach, collard greens, beet greens, bok choy, etc.
  • Add other veggies along with the onion, such as diced bell peppers, celery, carrots, etc.
  • Add other herbs such as basil, thyme, cumin, etc.