Pinto Beans and Kale

After a long, freezing, and frustrating day I wanted something easy and spicy and steaming for dinner. A few weeks ago my friend Mia mentioned that one of her favorite meals is her grandma's pinto beans and kale.
I had kale and a 28 oz can of pinto beans from Aldi that's been in the pantry for months... so I threw a few things together and it turned out to be the perfect thing for a cold and grumpy night.

Pinto Beans and Kale
(serves one hungry girl three times)

1 tb butter
2 cloves garlic
about 1/2 lb of kale, shredded
28 oz can pinto beans, drained and rinsed
1 vegetable bouillon cube dissolved in 2 cups hot water
1/2 tsp thyme and rosemary
lots of black pepper and red pepper flakes

Melt butter with garlic in skillet over medium high heat, add shredded kale and beans, saute until wilted. Add veggie broth and spices, and let simmer, stiring occassionally, about 30 minutes until most liquid has evaporated.













I ate this with a some of Aldi's jambayla rice mix I had on hand. It was perfect. I also have to tell you all how inexpensive this meal is to make if you have basics on hand. The kale ($1.29/lb at Kroger), beans (about $1 at Aldi), and rice ($.99 at Aldi) cost less than $4.