Butter Beans and Kale

I can’t get enough of Kale and today I pair it with butter beans. Butter Beans and Kale goes nicely with noodles, rice or polenta.  I like the creaminess of the polenta and the flavour of the parmesan in this dish.  This meal comes to the table in less than 30 minutes.  A healthy alternative to serving meat, this meal is hearty.

The kale today is tricoloured, and I love the freshness.  I remove all stems and chop it finely. Butter Beans are just a larger version of the lima bean, but with a creamier taste.  The flavour is rich and buttery and kids like them and don’t know they are eating lima beans. lol

If you like a meat dish with polenta try: https://recipesatmytable.com/agrodolce-tomato-basil-turkey-meatballs/

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 1 clove garlic, sliced
• 2 small tomatoes, roughly chopped
• 2 tbsp tomato paste
• 1 tbsp Italian seasoning
• 1 can butter beans
• 2 cups water
• 1 vegetable or chicken cube

The Polenta

Polenta ration is 4 to 1

For every cup of polenta use 1 cup of water, milk or broth.

How to cook simple Polenta: https://www.youtube.com/watch?v=cX-Wta7id8c

The Process

I begin by warming up the oil and follow with the onion and garlic.  After a few minutes, I add in the Italian seasoning.

Always toast your tomato paste in the pan.  The tomato paste gives it that extra flavour.

Fresh is best and I use 2 whole tomatoes that are roughly chopped.

Next the kale goes in and I put the cover on the pan and let it wilt before adding in the butter beans.

In with the butter beans and give it a stir.  Then add in the water and bouillon cube.

Now it bubbles away and I cover it up again for about 10 minutes.

After 10 minutes it is ready.  If you want to add pasta or rice, only 1/2 a cup for this recipe, do it now.  Put the lid back on and cook accordingly.

Mine is ready to spoon over my cream polenta. MMMM good!!