- cooked rice (optional)
- 4 cups dry white beans, soaked overnight
- 2 cans salt free diced tomatoes
- 2 cups carrots chopped
- 1 tbsp garlic powder
- ½ tbsp onion powder
- 2-4 tbsp powdered vegetable bouillon
- 4 cups chopped kale or other green of choice
- shredded cabbage
- Pickled Mayan Onions
Drain and rinse the soaked beans and place in a crockpot with tomatoes, carrots, and garlic/ onion powder. Cover with water and place the lid on it. Cook on high for 8 hours until beans are very tender. 5 minutes before it is done, mix in 4 cups of kale. Season to taste with vegetable bouillon. Eat as is or pour over rice and garnish with lime juice, cilantro, avocado, shredded cabbage, and pickled onions.
Makes 4-6 servings.
Get this recipe and more of my plant-based recipes in my Plantifully Wholesome Cookbook