Description
This hearty Mushrooms, Beans, and Kale in Red Wine Sauce bursts with deep, savory, and earthy flavors that will tantalize your taste buds.
Ingredients
Scale
Base Ingredients:
- 1 medium yellow onion, fine dice
- 1 Tablespoon minced garlic
- 1 Tablespoon tomato paste
- 10 oz. mushrooms (of choice), sliced *
- ½ cup red wine *
- 1 cup low-sodium vegetable broth, divided (+/-) *
- ½ cup water
- 1/3 cup finely chopped roasted red peppers *
- 1 – [ 15.5 oz. can ] cannellini beans, drained and rinsed
Spice/Herb Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried crushed thyme leaves *
- Pinch dried ground rosemary (plus more for finishing)
- 1/8 teaspoon dried ground fennel seeds (plus more for finishing)
- Pinch to ¾ teaspoon sea salt (+/-) *
- Pinch to ¼ teaspoon black pepper (+/-)
- Pinch crushed red pepper (optional)
Other Ingredients:
- 3 to 4 cups chopped kale *
Serving Ideas:
- Steamed rice
- Mashed, baked, or boiled potatoes
- Crusty bread or flatbread
Instructions
- Place the Spice/Herb Ingredients (except the crushed red pepper) into a small bowl, mix well, set aside.
- In a large skillet, sauté the diced onions over medium-high heat for 6 to 7 minutes until softened, add a splash of water to prevent burning, if needed
- Add the minced garlic, stir constantly for 30 seconds.
- Move the onions and garlic to the sides of the skillet, then add the tomato paste to the center, stir, mash, and cook the tomato paste for one minute in the center of the skillet.
- Add the mushrooms, red wine, and a sprinkle of sea salt to the skillet and cook over medium-high heat until the mushrooms reduce, and the red wine nearly evaporates, about 4 minutes.
- Reduce the heat to a simmer, then add all the remaining Base Ingredients and the Spice/Herb Mix, simmer for 4 minutes.
- Add the chopped kale and simmer for several more minutes or until the kale reached the desired tenderness.
- Take the skillet off the stove, finish with a pinch of dried ground fennel, dried ground rosemary, and crushed red pepper, stir and allow to sit for several minutes, then serve with rice or potatoes and/or with crusty bread/flatbread.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4-5