Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Kale and Bean Ragu

4.4
Save
Rate
Tap to rate
PREP TIME
10 min
COOKING TIME
75 min
TOTAL TIME
85 min
SERVINGS
6 servings
Dinner
Kale and Bean Ragu
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 pound kale, stems removed 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, drained and rinsed
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon chopped fresh basil
  • salt and ground black pepper to taste
Instructions
1
Preheat your stove by placing a large, deep skillet over the medium-high heat source.
2
Add the sliced onions to the hot oil and stir constantly until they become translucent, a process that typically takes around 5-7 minutes.
3
Gradually decrease the heat to medium and combine the chopped tomatoes, green chilies, minced garlic, water, bay leaves, cumin, and onion powder with the cooked onions and wilted kale.
4
Allow the vegetable mixture to simmer gently for approximately 1 hour, or until the kale has become tender.
5
Introduce the cannellini beans to the mixture and continue cooking until they are heated through, usually within a 10-minute timeframe.
6
Add the dried oregano and basil to the pot, followed by a pinch of salt and pepper to enhance the flavor.