Today’s Pandemic Pantry recipe is Slow Cooked Red Beans and Kale and hubby bought some Smoked Turkey Wings for added flavor.
During this Coronavirus pandemic the shelves of many grocery stores are selling out so having dried beans as a pantry staple is always a good move.
Beans are healthy and have shelf life of like forever…well not forever, however, they can be stored unused for 2+ years.
Beans and rice are always a good combination but beans and greens are better and healthier. I like using Collards but Aldi only had bags of Kale so that is what I used for this recipe.
To cut down on cooking time you can soak the beans overnight, however for this batch I did not.
After rinsing the beans and removing some of the stalks stems on the kale I put them into the Crockpot and poured in a full container of Low Sodium Beef Broth, topped with 2 tablespoons of Minced Garlic.
I also poured in a little Apple Cider Vinegar.
Covered and Slow Cooked on high for 6 hours made for a tasty yet filling meal for four with leftovers for less than $2 per plate!
Do you have a Pandemic Pantry Recipe to share?