Cranberry Beans and Kale

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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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