Mixed Beans with Kale and Quinoa
Florida Coastal Cooking
Vegan, Gluten Free, Dairy Free
1 cup dry quinoa, rinsed and cooked to package directions with veggie broth or water
1 onion, chopped
2 carrots, sliced thinly
1 bay leaf, minced or crushed
2 cloves garlic, minced
2 tsp dried thyme
2 Tbsp cider vinegar
1 14.5oz can mixed beans or red kidney beans
¾ cup veggie broth, divided
1 bunch kale, washed, de-stemmed and chopped
Sea Salt and Fresh Ground Pepper
1. Spray a straight sided skillet or pot with cooking spray and heat over medium high heat; add onion, carrot, leek and bay leaf and cook about 5 minute, or until translucent. Reduce heat and add garlic, cook for one minute. Add thyme, vinegar, beans and ½ cup broth, cook about five minutes. Mush the beans down a bit to create a thicker sauce.
Pour bean mixture into a small bowl and set aside.
2. Heat remaining ¼ cup broth over medium high heat; reduce heat, add kale and simmer until kale is wilted; about three minutes. Season to taste.
3. Divide quinoa, bean mixture and kale over four plates.
Suggested wines are Broadbent Vinho Verde n/v (Portugal) and Badenhorst ‘Secateurs’ Red 2010, (Swartland, South Africa).