Beans and Broccoli Medley

Prep time:     15 minutes

Cook time:    30 minutes

Cost:              $6-12

Makes:          2-4 servings

If you made the previous stuffed onion recipe and have leftover kidney beans, onion and kale, this is a quick, easy recipe that adds a few extra ingredients and makes for a great meal.

You can buy a bag of frozen edamame beans from Sakura, the Japanese store next to Market on Yates, and broccoli and cauliflower are both on sale this week at Market. I included the costs from the previous recipe’s ingredients in brackets, though if you are using leftovers, this meal will only cost about $6.

 Ingredients:                                               Cost:                                     

-          ½ can of white kidney beans                  ($1)

-          Edamame beans                                       $2.50                   

-          Oil

-          Vegetables (optional)

o   Broccoli                                     $1

o   1 cauliflower                             $2

o   2 cloves of garlic                     $0.50

o   Kale                                           ($2.50)

o   Red onion                                 ($1.25)

-          Soy sauce               

-          Spices

o   Cumin

o   Cayenne

o   Basil

o   Pepper

 

Add broccoli and cauliflower to cooked onion

Cover until vegetables are soft

Add kale and beans and cook until heated

What to do:

1.      Cut up vegetables into small pieces and take edamame beans out of pods

2.      In a pan on medium heat add oil, garlic and onion and cook until browned

3.      Add broccoli, cauliflower, 1 cup of water and spices and cover for about 10 minutes, until vegetables are soft

4.      Add kidney and shelled edamame beans, kale and a few splashes of soy sauce

5.      Mix and cook for another 5-10 minutes until heated