This is the final day of 30 Days of Vegan Cooking featuring recipes from my upcoming book: the Revised Edition of Vegan Planet. I hope you’ve enjoyed this peek into the new book with some all new recipes as well as updates on some of your favorites. Today’s recipe is Smoky Maple Black Beans and Kale. It’s a wholesome and healthy dish that is easy and inexpensive to make and loaded with flavor. I hope you enjoy!
Smoky Maple Black Beans and Kale
from Vegan Planet by Robin Robertson
Smoked paprika and liquid smoke combine to deliver a smoky nuance to these beans and greens. Add the optional chipotle chile if you want to add some heat.
1 tablespoon olive oil or 1/4 cup water
1 medium-size onion, chopped
3 garlic cloves, minced
6 cups coarsely chopped kale
Salt and freshly ground black pepper
3 cups cooked black beans or 2 (15-ounce) cans beans, rinsed and drained
3 tablespoons water
2 tablespoons tamari
2 tablespoons pure maple syrup
1 tablespoon cider vinegar
1 teaspoon liquid smoke
1/2 teaspoon smoked paprika
1 chipotle chile in adobo (optional), minced
1. Heat the oil or water in a large pot over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes. Add the kale and season to taste with salt and pepper. Cook, stirring, until softened, about 5 minutes.
2. Stir in the beans, then add the remaining ingredients, stirring to combine. Simmer for 10 minutes longer to blend the flavors. Taste and adjust the seasonings, if needed. Serve hot.