Sunday, May 27, 2012

Red Beans and Boiled Kale

Red Beans and Boiled Kale

  • Handful of fresh, green kale (remove the curly leaves from the stalk and give it a rough chop)
  • Pinch of salt
  • 16 oz red beans (I used canned, but I’m a huge dry bean proponent)
  • 1/2 small, white onion
  • 2 cloves garlic, minced
  • 1 tbs tomato paste
  • 1 tbs red pepper paste
  • 1 tbs fresh oregano
  • 1 tsp dried oregano
  • 1 small, heirloom tomato, diced or wedged 
  1. Dice the onion and sauté in a small pot with olive oil and garlic for ~4 minutes (until the onion starts to become translucent.)
  2. Add the tomato and red pepper paste to the onion and garlic, stirring until all ingredients are incorporated.
  3. Wash and drain the red beans and add to the pot. I like to add about a 1/4 cup of water at this point, because I like my beans a little saucy (like my men), but this can be skipped if you like a more sautéd nuance. 
  4. Add the fresh and dry oregano and the wedged tomato. Cover with a lid and simmer on medium-low heat for about 10 minutes (the tomatoes will break down and the beans will start to ‘pop’.)
  5. In a separate pot, boil enough water to completely submerge the kale with plenty of room to spare (as with pasta, you can never use too much water when cooking kale. Use a bigger pot than you think you need if you’re new.) I add a pinch of salt because I think it helps make the kale less bitter, but if you’re watching your sodium intake, this can be skipped.
  6. Once the water is at a rolling boil, add the kale and gently stir. Let boil, stirring occasionally, for ~4 minutes. The longer you cook the kale, the softer and more frozen-scary spinach-esque it will get. I like to keep some form in my greens, so I go for less time. Again, it’s your tongue, treat it how you may.
  7. Drain the kale into a colander. Do not rinse! Fluffy lightly with a fork and serve on a plate with what should now be some delicious red beans.

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