| 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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Cranberry Beans
Sometimes called shell beans, these cranberry beans are not just beautiful to look at, they are delicious to eat.
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