I like cooking beans. They are delicious, nutritious and full of fibers and protein.

I cooked dried cannellini beans for this recipe; but you can choose your favorite beans such as Lima, Navy or Northern beans. 

INGREDIENTS:

SERVE 6

1½ lb. cannellini beans

5 cups of vegetable stock 

2-tablespoon tomato paste

2 cloves of garlic crushed

1 red chili pepper

1 bay leaf

½ lb. of curly kale, washed, stemmed and cut in slivers

Salt and freshly ground pepper to taste

STEPS:

Put the beans in a large pot and cover with at least 3 inches of cold water.

Let soak overnight.

Drain the beans and wash in a sieve under cold water.

In large saucepan over high heat, place the beans and cover with the vegetable stock.

Bring the mixture to a boil and then reduce the heat to low, add the tomato paste, bay leaf, chili pepper, garlic, salt and pepper and let simmer gently for about 1 ½ hours (depending on the beans) or until tender and soft but not mushy.

Before serving, stir in the kale and cook until wilted about 2 minutes.

Serve hot