Cannellini Beans with Roasted Red Peppers and Kale

Name: Cannellini Beans with Roasted Red Peppers and Kale
Yield: Serves 4 to 6
Ingredients: ¼ cup, extra-virgin olive oil, plus extra for serving; 4 , garlic cloves, minced; ¼ teaspoon, red pepper flakes; 1 , small red onion, halved and sliced thin; ¼ teaspoon, table salt; 1 cup, jarred roasted red peppers, sliced thin lengthwise; 1 pound, kale, stemmed and sliced thin crosswise; 2 (15-ounce), can cannellini beans, rinsed; ½ cup, dry white wine; ½ cup, water; , Lemon wedges

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Some particularly inspired beans-and-greens dishes come from Italy, so for this full-flavored one-pot take on the classic combination, we chose Italian flavors, pairing cannellini beans and kale with roasted red peppers.

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES4 to 6

Cannellini Beans with Roasted Red Peppers and Kale

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

WHY THIS RECIPE WORKS

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