Rod’s Spicy Kale ‘N Beans

Thanks to Rod & Lin Willett for submitting this recipe!

Serves 8-10 or more with rice


2 cups kidney beans mostly cooked and rinsed x 2
One large diced sautéed onion
2 TBS finely chopped garlic
1 cup finely chopped green n red sweet peppers
2 cups finely chopped kale or other greens
1-2 cups sliced mushrooms (optional)
½ to 1 cup red or green Thai curry sauce


Simmer all ingredients (except mushrooms and curry sauce) 3-6 hours or in slow cooker.

Saute mushrooms in olive oil until LIGHTLY cooked. Add ½ to 1 cup red or green Trader Joe’s Thai Curry sauce and salt to taste.

Add all this to the pot, stir, and serve.

Adapted from Rod Willett