Kale and navy beans over pumpernickel toast (Vegan) by
The kale-bean mix will be enough for about a whole loaf of pumpernickel. My husband and I eat it for breakfast for several days.
Ingredients
4 veggie bullion cubes or equivalent
2 cups water
1 medium sweet yellow onion, chopped
~20oz baby kale
4 cans navy beans, rinsed
pumpernickel bread
Instructions
Preheat oven to 350 and place desired amount of pumpernickel bread on greased baking sheet.
Bring water, bullion, and chopped onion to a boil. Note that the broth will be double strength.
Add kale in batches allowing each batch to cook down a little before adding more. Mix while adding with broth. Add beans intermittently with kale.
Turn eye down to medium, cover and cook for 2-3 minutes or until kale is of desired consistency.
Remove from heat.
Use noodle strainer spoon or equivalent to spread generous helpings of kale-bean mix over pumpernickel bread.
Put bread with kale-bean topping in the oven for 3-5 minutes to toast the bread.
Serve immediately.
Bring water, bullion, and chopped onion to a boil. Note that the broth will be double strength.
Add kale in batches allowing each batch to cook down a little before adding more. Mix while adding with broth. Add beans intermittently with kale.
Turn eye down to medium, cover and cook for 2-3 minutes or until kale is of desired consistency.
Remove from heat.
Use noodle strainer spoon or equivalent to spread generous helpings of kale-bean mix over pumpernickel bread.
Put bread with kale-bean topping in the oven for 3-5 minutes to toast the bread.
Serve immediately.