Ingredients
Scale
- 1/2 medium red onion (white is ok too)
- 1 clove garlic
- 1 tsp salt
- 1/2 tsp ground cumin
- 1 tsp fresh ground ginger
- 4 cups vegan broth (review of broth options from The Kitchn )
- 1 tbsp chopped fresh rosemary (parsley could also be added )
- 2 medium potatoes
- 2 cups greens (kale, collard, Swiss chard)
- 1 cups cooked pinto beans (16 oz can works too)
Instructions
- Dice onion, rosemary, and garlic into small pieces and place into small saute pan on medium heat with 2 tablespoons of broth. and ground cumin. Cook for 3-5 minutes until onions are translucent.
- Removed woody stems from greens and cut into small pieces (chiffonaide style) and save these extra pieces to make your own broth
- Slice potatoes into 4 lengthways and then into thin slices (video shows this up close)
- Combine broth, salt, sliced potatoes (I like to make as mon shape), greens and pinto beans (drained)
- Cook in a slow cooker for 30-60 minutes on a high setting or 6-8 hours on the low setting.
- Serve with warm bread. Sprinkle a few fresh herbs (rosemary, spring onion, chives, parsley) on top at the end for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: dinner
- Cuisine: American
Nutrition
- Calories: 300
Keywords: legumes, plantbased, Vegan
