Chipotle Red Beans and Kale
Source
https://makeitdairyfree.com/chipotle-red-beans-and-kale/
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 3 stalks celery, diced
- 5 cloves garlic, minced
- 1 bunch kale, rinsed, stems removed, torn (about 2 cups packed)
- 2-3 chipotle peppers in adobo, chopped (adjust to heat preference)
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1 tsp chili powder
- ½ tsp thyme
- ½ tsp garlic powder
- ½ tsp black pepper
- 850g kidney beans, drained and rinsed (2 cans)
- 470-590ml low-sodium vegetable broth
- 1½ tbsp low-sodium soy sauce
- Salt and black pepper to taste
- Green onions, for topping
Instructions
- Heat oil in a large Dutch oven or saucepan over medium heat. Add onion, carrots, and celery. Cook 5-7 min until softened and fragrant, stirring occasionally. Add garlic, cook 30 seconds until fragrant.
- Add kale, chipotle peppers, and all spices (smoked paprika through black pepper). Stir well to coat everything. Cook 30-60 seconds.
- Add drained kidney beans and broth. Bring to a gentle simmer, then reduce heat to medium-low. Simmer uncovered 20-25 min, stirring occasionally.
- Remove from heat. Stir in soy sauce. Season with salt and pepper to taste. Top with green onions.
Tips & Notes
- Chipotle heat — 2-3 peppers makes it very spicy. Use 1 for mild. You can also leave them whole and remove at the end for flavor without as much heat.
- No chipotle? Swap for 1 tbsp tomato paste if you want the depth without the heat.
- Dried beans are cheaper — cook from dried instead of canned to cut cost. Use about 400g dried.
- Kale sub — collards, spinach, or swiss chard all work.
- Bean sub — black, pinto, or great northern beans all work too.
- Soy sauce sub — coconut aminos, liquid aminos, or tamari for soy-free.
- Leftovers — tastes even better the next day. Keeps 3-5 days fridge, 6 months freezer.
- Meal prep friendly — this one’s a great batch cook.
Tags
recipe, vegan, quick