Pinto Bean & Kale Bowl over Creamy Grits

Ingredients

• 1 cup Stone-ground Grits
• 2 cans (15 oz each) Pinto Beans
• 1 bunch Curly Kale
• 1 whole Yellow Onion
• 4 cloves Garlic
• 2 tsp Smoked Paprika
• 1 tsp Ground Cumin
• 4 cups Vegetable Broth
• 2 tbsp Olive Oil
• 1 tbsp Hot Sauce
• 2 tbsp Nutritional Yeast

Instructions

1. Bring 3 cups vegetable broth to a boil. Slowly whisk in grits. Reduce heat to low, cover, and cook 15–20 minutes, stirring occasionally. Stir in nutritional yeast.
2. While grits cook, heat olive oil in a skillet over medium heat. Sauté onion 4 minutes. Add garlic, smoked paprika, and cumin. Stir 30 seconds.
3. Add kale and remaining broth. Cover and cook 8 minutes until kale is tender.
4. Add pinto beans. Cook 3 minutes. Season with salt to taste.
5. Serve the bean-kale mixture over creamy grits with a drizzle of hot sauce.