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Kale & Pinto Beans

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A quick, easy, and filling gluten free and vegan meal made with kale, brussels sprouts, homemade garlic oil, and pinto beans!

Ingredients

  • 1/4 cup extra virgin olive oil*
  • 3 garlic cloves, peeled, left whole, and divided
  • 3 stalks kale, destemmed and cleaned
  • 1/4 lb. brussels sprouts, cleaned and halved
  • salt + pepper
  • 1 15-oz can pinto beans (organic and BPA-free if you can)
  • Optional: shaved manchego cheese, bacon, additional garlic oil, for topping

Instructions

  1. Make the garlic oil: Add olive oil and two garlic cloves to a small sauce pan. Place over low heat. Cook garlic until slightly brown and blistered. Be careful not to burn. Remove from heat, remove garlic cloves (save them for soup or toasted bread), and set oil aside in a small bowl.
  2. Roast the vegetables: Preheat the oven to 400 degrees F. Line two baking sheets with aluminum foil. Place kale on one prepared baking sheet and drizzle 1-2 tsp. of the garlic oil over the top. Massage the kale to coat the leaves with the oil. Season with salt and pepper.
  3. Place brussels sprouts on the other baking sheet and drizzle 1 tsp. of the garlic oil over the top. Season with salt and pepper, and mix to combine.
  4. Place brussels sprouts on the top rack of your oven, and place the kale underneath. Roast until the kale is crispy and the brussels sprouts are slightly charred and tender, about 20 minutes. Give the vegetables a stir every 5-10 minutes.
  5. Make the pinto beans: While the vegetables are cooking, make the beans. Reserve 2 Tbsp. of the liquid from the can, then drain the beans. Slightly rinse the beans, then add to a small pot. Add the reserved liquid and 2 Tbsp. of water. Season with salt and a hefty pinch of pepper to taste. Cook over medium-low heat until the liquid is reduced by half. Slightly mash the beans while cooking. Once reduced, remove and discard garlic clove.
  6. Assemble the plates: Place pinto beans on the plate and stud with the brussels sprouts. Lay the kale chips on top. Top with optional ingredients if desired.

Notes

*You will not use the entire 1/4 cup olive oil in this recipe. Keep it in a container for other uses.

Find it online: https://www.fooduzzi.com/2015/02/kale-pinto-beans/

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