Curried Butter Beans

• servings: 4 servings
• total time: 30 minutes

Ingredients

2 tablespoons extra-virgin olive oil

1 small yellow onion, chopped (about 1 cup)

3 medium cloves garlic, minced (1 tablespoon)

2 tablespoons red curry paste

1 tablespoon grated fresh ginger

1 teaspoon ground coriander

1 teaspoon ground cumin

¼ teaspoon crushed red pepper, plus more garnish

2 (15-ounce) cans no-salt-added butter beans, rinsed

1 (14-ounce) can no-salt-added fire-roasted diced tomatoes

1 cup lower-sodium vegetable broth

¼ teaspoon salt

4 cups roughly chopped stemmed lacinato kale

½ cup well-shaken and stirred canned coconut milk

2 tablespoons chopped fresh cilantro, plus more for garnish

Lime wedges, for serving (optional)

Directions

Heat 2 tablespoons oil in a large Dutch oven over medium heat until shimmering. Add chopped onion; cook, stirring often, until softened, about 5 minutes. Stir in minced garlic, 2 tablespoons red curry paste, 1 tablespoon ginger, 1 teaspoon each coriander and cumin and ¼ teaspoon crushed red pepper; cook, stirring constantly, until fragrant and slightly darkened, about 1 minute.

Stir in rinsed butter beans, 1 can tomatoes, 1 cup broth and ¼ teaspoon salt. Bring to a boil over medium-high heat; reduce heat to maintain a simmer and cook, uncovered, stirring occasionally, until the beans are warmed through and the mixture is slightly reduced, 3 to 5 minutes. Stir in 4 cups kale and ½ cup coconut milk; cook, stirring occasionally, until the sauce starts to bubble around the edges and the kale is wilted and tender, about 3 minutes. Stir in 2 tablespoons cilantro. Garnish with additional crushed red pepper and cilantro and serve with lime wedges, if desired.

Nutrition

• Calories: 336 kcal
• Total Fat: 14 g
• Saturated Fat: 7 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 375 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 13 g
• Total Sugars: 9 g
• Protein: 14 g