Pinto Bean & Kale Bowl over Creamy Grits
Smoky pinto beans and tender braised kale, brightened with a splash of vinegar, served over slow-simmered creamy grits with a drizzle of hot sauce.
15m prep · 55m cook · 4 servingsGluten-Free
Ingredients
- 1 cup Stone-ground Grits
- 4 cups Vegetable Broth
- 1 ½ cups Water
- 1 tsp Salt
- 2 tbsp Nutritional Yeast
- 2 tbsp Olive Oil
- 1 whole Yellow Onion
- 4 cloves Garlic
- 2 tsp Smoked Paprika
- 1 tsp Ground Cumin
- 1 bunch Curly Kale
- 2 can (15 oz) Pinto Beans
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Hot Sauce
Instructions
Estimated nutrition (per serving)
Calories455 kcal
Protein19g
Carbs76g
Fat9g
Fiber16g
Sodium1100mg
Sugar2g