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Bean, Kale and Egg Stew

Vegetarian • 35 mins to make • Serves 4

Produce

2 15-ounce cans Kidney or pinto beans
1/2 Red onion, small
1 bunch Kale

Produce

2 15-ounce cans Kidney or pinto beans
1 bunch Kale
1/2 Red onion, small

Refrigerated

4 Eggs, large

Refrigerated

4 Eggs, large

Canned Goods

1 1/2 cups Chicken or vegetable broth, low-sodium

Canned Goods

1 1/2 cups Chicken or vegetable broth, low-sodium

Condiments

2 tsp Soy sauce, low-sodium
1 Your favorite hot sauce

Condiments

2 tsp Soy sauce, low-sodium
1 Your favorite hot sauce

Baking & Spices

1 Kosher salt and freshly ground black pepper

Baking & Spices

1 Kosher salt and freshly ground black pepper

Oils & Vinegars

2 tbsp Olive oil

Oils & Vinegars

2 tbsp Olive oil

Bread & Baked Goods

4 slices Whole-grain bread

Bread & Baked Goods

4 slices Whole-grain bread

Dairy

2 oz Cheddar, sharp grated

Dairy

2 oz Cheddar, sharp grated
Food Network's Healthy Eats

Bean, Kale and Egg Stew

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