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Kidney beans, sweet potatoes and Kale Skillet

Kidney Beans, Sweet Potatoes and Kale Skillet

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Course Main Dish
Cuisine African

Ingredients
  

POTATOES

  • 3 medium-large sweet potatoes
  • 1 Tbsp olive oil
  • 1 Tbsp Garlic powder
  • 1/2 Tbsp crushed dehydrated parsley
  • 1/2 Tbsp crushed dehydrated cilantro

BEANS

  • 3 cups kidney beans cooked (salted
  • 1 medium onion ( 3/4 diced, 1/4 to be blended)
  • 2 roma tomatoes diced
  • 1/4 cup sliced leeks (to be blended)
  • 1 Tbsp canola oil

KALE

  • 1 Large Bundle of Kale
  • 1 Tsp Kosher salt

Instructions
 

  • Preheat Oven to 375. Wash, peel and cut into ~3/4 to 1 inch chunks. Transfer into a large bowl,add in all ingredients and toss. Layer on a baking dish and bake until tender( About 45 minutes). Bake covered (with foil) for the first 35 minutes and uncovered for the remaining 10 minutes
  • Wash and remove large stems from Kale. Bring an appropriately large pot of water to boil, add salt. Carefully add Kale into boiling water. Use a wooden spoon to gently push down until the kale is completely submerged in the water. Boil for 2 minutes. Remove and transfer into an ice bath. (Quick warm in skillet prior to serving)
  • Heat oil in cast ion skillet. Saute onion for about 2-3 minutes, Add in diced Roma tomatoes and continue to cook for another 5 minutes. Stir occasionally.`
  • Add kidney beans and give it a good stir. Blend remaining onion, leeks and garlic with some water (1/4 cup), Add into skillet with an additional 1/3 cup of water. Let simmer for another 7-10 minutes. Adjust seasoning and serve
  • Enjoy Kidney beans, with a side of Kale and Oven Roasted sweet potatoes.