Equipment
- pot w/ lid
- Cutting Board
- Knife
Adjust Servings
Ingredients
- 2 cans navy beans rinsed and drained
- 2 portobello mushrooms sliced
- 3 cups kale chopped
- 1/4 cup white wine
- 1/4 cup broth
- 1 small onion chopped
- 3 cloves garlic minced
- 1/4 tsp red pepper flakes
- 2 Tbsp cumin
- 2 tsp coriander
- salt to taste
- pepper to taste
Instructions
- In a pot over medium heat saute onion until translucent.
- Add the wine to deglaze the pan and simmer for 3-5 minutes.
- Add the rest of the ingredients to the pot and cook for about 20 minutes. Adding more broth if needed. Serve the dish hot or cold as a side dish to a meal.
