Ingredients
1 tbsp. coconut butter
1/3 cup onion, chopped
2 small coloured peppers (about 1 cup, chopped)
1 stalk celery, chopped
2 cloves garlic, minced
1 cup vegetable broth (I used Campbells organic veggie broth)
1 sm. – med. sweet potato, peeled and diced
black pepper to taste
1 – 19 oz can of mixed beans (or a combo of canned chickpeas, kidney beans, black beans, etc..)
1 small tomato, chopped
1 tbsp. molasses
2 cup kale, coarsely chopped (you could use spinach)
Directions:
In a large saucepan, heat coconut butter over med. heat. Add onion, peppers, and celery. Saute until almost soft, about 5 minutes. Add garlic and stir. Add broth, sweet potato and pepper. Boil gently until potatoes are almost soft, about 10 minutes. Add beans, tomato and molasses. Simmer another 5 minutes then stir in kale until wilted. Serve hot.
Enjoy ! 🙂
