Cranberry Beans and Kale

Recipe Ingredients:
1 Large Onion, chopped
6 cups Vegetable Broth
3 cups Cranberry Beans, cooked
1-6 ounce can Tomato Paste
2 tsp Red Pepper (Crushed)
1lb Chopped Kale
1/2 cup Medium Grind Cornmeal
1/2 cup Water
1 tsp Cumin (Ground)
Juice of half Lemon
1 tsp Black Pepper (Medium Grind)
6 cloves Garlic, minced

Cooking Directions:
1. Place all ingredients except water, lemon juice and cornmeal in pot and simmer until the kale is tender. Mix the cornmeal, water, and lemon juice into a paste and pour it slowly into the simmering stew. Simmer another 15 minutes. Makes 6 servings.
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