Beans and Kale
Seasonal Vegan, Vegetarian, Gluten free, Dairy free, Egg free recipe
Another simple, warming, winter recipe. Probably the easiest recipe I've ever written!
Preparation
If using dried kidney beans, soak them overnight and cook at high heat for at least 15 minutes. Turn heat down and boil for another 45 minutes.
Cook the kale for about 20 minutes until tender.
Fry the onion in the oil for 5 minutes then add the paprika, garlic, baked beans, kidney beans and sweet corn and heat through for another 5 minutes. And that’s it!
Serve with organic brown (basmati) rice for a complete (vegan, dairy free and wheat free) meal.
Or serve with toasted ciabatta, but that will, of course, add gluten.
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Beans and Kale
Ingredients
- 500g curly kale, chopped
- Vegetable oil
- 3 onions, chopped
- 1 garlic clove, finely diced
- Paprika
- Red kidney beans 400g cooked
- OR Red kidney beans 200g dried
- Sweet corn (300g cooked)
- Brown basmati rice to serve
- 1 tin Baked Beans
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
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