Categories: Main Dish - veg
Ingredients
- 4 cups of white or red kidney beans (in a can or soaked overnight)
- 2 tablespoons of ghee, oil, or butter
- 1 medium onion, diced
- 2 garlic cloves, pressed or minced
- about 3 tablespoons of honey (sweeten to your taste)
- 1/8 teaspoon of chipotle powder (adds a spicy, smokey flavor)
- 1/2 teaspoon of chili powder
- 1/4 teaspoon of sea salt
- 1/4 cup of tomato paste
- 1 cup of tomato sauce
- 1/2 cup of water
- 1/2 teaspoon of apple cider vinegar
- a pinch of dried or fresh rosemary or sage
- about 1/2 cup of finely chopped Kale (I use Dino Kale)
Directions
- In a large saucepan, add the ghee, garlic, and onions and cook for 5 minutes on a medium heat.
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Next add the remaining ingredients, except for the Kale. Gently boil on a low to medium heat for about 20 minutes, or until it’s been reduced to just about where you want it.
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Add the chopped Kale to the saucepan and continue heating for another 5 to 10 minutes.
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Enjoy! This dish can be stored in the refrigerator for a several days and reheated.