Bean and Kale Ragu Tasty Recipes

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Bean and Kale Ragu

"Simmer leafy inexperienced kale, canned tomatoes with chile peppers, onions, garlic, spices, and sparkling herbs with plump, white canned cannellini beans to make this savory, Italian-stimulated ragu or vegetable stew."

Ingredients :

2 tablespoons olive oil
1 onion, chopped
1 pound kale, stems eliminated and leaves coarsely chopped
1 (14 ounce) can diced tomatoes with green chile peppers
2 cloves garlic, minced
1 1/2 cups water
2 bay leaves
1/4 teaspoon ground cumin
1 teaspoon onion powder
2 (15 ounce) cans canned cannellini beans, tired and rinsed
1 tablespoon chopped sparkling oregano
1 teaspoon chopped fresh basil
salt and ground black pepper to taste

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H25M

Heat the olive oil in a huge deep skillet over medium-high warmness. Add the onions and kale. Cook and stir till the onions become obvious and the kale wilts and decreases in volume, five to 7 minutes.
Reduce the heat to medium. Stir the tomatoes and inexperienced chiles, garlic, water, bay leaves, cumin, and onion powder into the kale aggregate. Simmer the vegetable combination till the kale is gentle, approximately 1 hour. Stir within the cannellini beans and continue simmering till beans are heated via, about 10 minutes. Stir within the oregano and basil. Add salt and pepper to taste.

Notes :

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