Ingredients

  • 6 1/2 ounces white beans
  • 2 5/8 cup water
  • 1/8 cup of canned crushed tomatoes
  • 1 teaspoon minced garlic
  • 1 teaspoon crushed red peppers
  • 1 teaspoon Spanish paprika
  • 1 1/4 teaspoon kosher salt
  • 2 5/8 ounces of baby kale

Preparation

  1. Soak beans overnight.
  2. In the morning, drain water and steam beans for 45 mins. until center is soft.
  3. In a saucepan, add crushed tomato, minced garlic, crushed red peppers, Spanish paprika, and cooked beans.
  4. Bring to a simmer and fold in kale.
  5. Cook for 5 mins.

**Recipe courtesy of UC Davis Health Executive Chef Santana Diaz and the Food and Nutrition Services team.