Savory Bean and Kale Ragu: A Hearty and Wholesome Delight

Ingredients

• Two tablespoons of olive oil for a flavorful base
• One chopped onion to enhance the dish's aroma
• A pound of kale with stems removed and leaves coarsely chopped
• A can of diced tomatoes (14 ounces) with green chile peppers for a spicy kick
• Two cloves of minced garlic for added depth of flavor
• One and a half cups of water to create a rich broth
• Two bay leaves for a subtle earthy essence
• A quarter teaspoon of ground cumin for a warm spice
• One teaspoon of onion powder to elevate the overall taste
• Two cans (15 ounces each) of cannellini beans, drained and rinsed
• Freshly chopped oregano (one tablespoon) for a burst of freshness
• Fresh basil (one teaspoon) to add a hint of sweetness
• Salt and ground black pepper to season according to preference.

Step 1

Begin by warming up the olive oil in a generously sized deep skillet on medium-high heat. Toss in the onions and kale, and gently cook them until the onions turn see-through and the kale starts to shrink and soften, typically taking around 5 to 7 minutes.

Step 2

Lower the heat to medium and mix in the tomatoes, green chiles, garlic, water, bay leaves, cumin, and onion powder into the kale blend. Let this flavorful concoction simmer until the kale reaches a tender texture, which usually takes about an hour. Introduce the cannellini beans into the mix and let everything simmer a bit longer until the beans are thoroughly warmed, which should take roughly 10 minutes. Sprinkle in the oregano and basil for a delightful herb infusion. Season with salt and pepper according to your taste preferences.