Black Beans with Kale and Ham
- 2 tablespoons extra-virgin olive oil, divided
- 1 (1/2-pound) piece cooked ham, cut into small cubes
- 2 bunches kale (about 1 pound total), stemmed and roughly chopped
- 1/4 teaspoon fine sea salt
- 1 medium yellow onion, chopped
- 3 (15.0-ounce) cans no-salt-added black beans, rinsed and drained, divided
- 1 teaspoon ancho chili powder
- 1 1/2 tablespoon brown sugar
- 1/4 teaspoon ground black pepper
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 onion.
Reduce heat to medium and cook, stirring occasionally and scraping up any browned bits, until golden brown, 10 to 12 minutes
Meanwhile, put about 1/3 of the beans and 2 cups water into a blender and purée until smooth; set aside.
When onion is 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.
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- 2 tablespoons extra-virgin olive oil, divided
- 1 (1/2-pound) piece cooked ham, cut into small cubes
- 2 bunches kale (about 1 pound total), stemmed and roughly chopped
- 1/4 teaspoon fine sea salt
- 1 medium yellow onion, chopped
- 3 (15.0-ounce) cans no-salt-added black beans, rinsed and drained, divided
- 1 teaspoon ancho chili powder
- 1 1/2 tablespoon brown sugar
- 1/4 teaspoon ground black pepper