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.