Name: Bean and Kale Ragu
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Onion, chopped - 1; Kale, stems removed and leaves coarsely chopped - 1 pound; Diced tomatoes with green chile peppers - 1 (14 ounce) can; Garlic, minced - 2 cloves; Water - 1 ½ cups; Bay leaves - 2; Ground cumin - ¼ teaspoon; Onion Powder - 1 teaspoon; Canned cannellini beans, drained and rinsed - 2 (15 ounce) cans; Chopped fresh oregano - 1 tablespoon; Chopped fresh basil - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon

Ingredients for - Bean and Kale Ragu

1. Olive oil 2 tablespoons

2. Onion, chopped 1

3. Kale, stems removed and leaves coarsely chopped 1 pound

4. Diced tomatoes with green chile peppers 1 (14 ounce) can

5. Garlic, minced 2 cloves

6. Water 1 ½ cups

7. Bay leaves 2

8. Ground cumin ¼ teaspoon

9. Onion Powder 1 teaspoon

10. Canned cannellini beans, drained and rinsed 2 (15 ounce) cans

11. Chopped fresh oregano 1 tablespoon

12. Chopped fresh basil 1 teaspoon

13. Salt and ground black pepper to taste 1 teaspoon

How to cook deliciously - Bean and Kale Ragu

1 . Stage

Heat the olive oil in a large deep skillet over medium-high heat. Add the onions and kale. Cook and stir until the onions become transparent and the kale wilts and reduces in volume, 5 to 7 minutes.

2 . Stage

Reduce the heat to medium. Stir the tomatoes and green chiles, garlic, water, bay leaves, cumin, and onion powder into the kale mixture. Simmer the vegetable mixture until the kale is soft, about 1 hour. Stir in the cannellini beans and continue simmering until beans are heated through, about 10 minutes. Stir in the oregano and basil. Add salt and pepper to taste.