Black Beans with Kale and Ham

Black Beans with Kale and Ham

Serves 6 to 8

This very simple dish provides an inexpensive hearty alternative to simple beans and is great as a main course on a cold night.

Ingredients: 
  • 2 tablespoons olive oil
  • 1 (1/2-pound) piece cooked ham, cut into small cubes
  • 2 bunches kale (about 1 pound total), stemmed and roughly chopped
  • Salt and pepper to taste
  • 1 yellow onion, chopped
  • 3 (15-ounce) cans black beans (no salt added), rinsed and drained, divided
  • 2 cups water
  • 1 teaspoon ancho chili powder, more to taste (optional)
  • 1 1/2 tablespoon brown sugar
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Method: 

Heat 1 tablespoon of the oil in a large pot over medium heat. Add ham and cook, stirring occasionally, until golden brown, about 5 minutes. Using a slotted spoon, transfer ham to a small bowl; set aside. Add kale, salt and pepper to pot and cook, tossing often, until just wilted, 1 to 2 minutes. Transfer to a large bowl; set aside.

Heat remaining 1 tablespoon oil in pot then add onions. Reduce heat to medium and cook, stirring occasionally and scraping up any browned bits, until golden brown, 10 to 12 minutes. Meanwhile, put 1/3 of the beans and all of the water into a blender and purée until smooth; set aside.

When onions are golden brown, add whole beans, chili powder, sugar, reserved ham, puréed bean mixture and salt and pepper to pot, stir well and bring to a simmer over medium high heat. Cover pot, reduce heat to medium low and simmer for 5 minutes. Stir in reserved kale and serve.

Nutritional Info: 
Per Serving:290 calories (80 from fat), 8g total fat, 1g saturated fat, 25mg cholesterol, 510mg sodium, 38g carbohydrate (12g dietary fiber, 5g sugar), 18g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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