Ingredients:
Beans:
1 pound dried pinto or butter beans
1 medium carrot, sliced into 1-inch pieces
1 medium celery rib, sliced into 1-inch pieces
½ medium yellow onion, coarsely chopped
1 bay leaf
1 sprig fresh thyme
Salt
Adobo Sauce:
5 ounces dried chipotle chiles (12 to 15 chiles)
1 cup water
1 garlic clove, finely chopped
1 teaspoon apple cider vinegar
¾ teaspoon kosher salt
¾ teaspoon granulated sugar
¾ teaspoon ground cumin
1½ teaspoons tomato paste
Braised Kale:
1 tablespoon extra-virgin olive oil
½ medium yellow onion, sliced
1 bunch kale, washed and stemmed
5 garlic cloves, finely chopped
½ cup vegetable stock
Salt and freshly ground black pepper
Juice from 1 medium lime
½ cup vegetable stock
½ cup crumbled feta cheese
Fresh cilantro, stems removed and discarded
Click HERE for the preparation instructions
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