Southwestern Pinto Beans and Kale

This dish has a Southwestern flavor with the mixture of the cumin and the smoked paprika.  With the combination of the whole grain brown rice and the beans, this meal has high quality protein with all necessary amino acids present.  The recipe makes a big batch of beans, so there will be plenty of leftovers.  The recipe can be cut in half using only one pound of beans.


2 lbs. dried pinto beans
1 large red onion, diced
1 poblano pepper, diced
9 cups water
2 cans RO*TEL mild tomatoes & chilies
1 t. salt
1 3.5 oz pkg. sundried tomatoes with basil
1 cup shredded carrot
1 bunch kale, finely diced
2 t. smoked paprika
4 t. cumin
2 T. parsley
2 T. tomato paste
1 t. onion powder
½ t. black pepper


Presoak beans according to package and then drain and rinse beans. 

In a large stock pot add all ingredients except the kale.  Bring the beans to a boil.  Cover pot and cook on low for 3 to 3 ½ hours. 

Once the beans are done, add the kale and cook an additional 5 to 10 minutes.  Serve with brown rice.