• ImeldaRose

Bean & Kale Base Dish

This is a super easy, throw together dish that can be served a variety of ways. I used it as a bed to rest a kale & quinoa burger but you could serve it with fish, chicken - whatever you had in the fridge!

Or a base for a veggie stew...add in a tin of chopped tomatoes and then fill the tin with water and add a stock cube. Simmer off to sauce thickens and serve with rice!😬

At the end I stirred in some Boursin cheese but I’d really like to try it with goats cheese instead!

I haven’t put in exact measurements as the beauty of these dishes is that you can just throw them together without all the weighing/accuracy required for the more complex dishes!

Have fun with it - add in a little bit of what you fancy!


- Large handful of kale, stems removed and cut into rough strips

- 1 garlic clove, finely chopped

- 1 red pepper, roughly chopped

- around 10 sundried tomatoes (I use fresh semi dried but ones from the jar are fine as well, just a more intense flavour)

- 1 small tin of berlotti or butter beans (black beans would work as well)

- 2 tablespoons of boursin cheese (any cream cheese or goats cheese woukd be a good substitute)

- splash of rapeseed oil


1. Add the oil to a large saucepan and fry off the garlic on a medium heat until just softened

2. Add the red peppers and fry for a further few moments until peppers are starting to soften

3. Add the kale, beans and sun dried tomatoes and fry off for a few moments

4. Lastly, stir in the cheese and keep under a low heat, gently stirring until the cheese has melted and is covering


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