Cowboy BBQ with Yellow Peppers, Onions and Kale
Sautee the veggies, add the Yumbini and you are ready to eat!
Servings: 1
Ingredients
- 1 3.5oz pkg Yumbini Cowboy BBQ Pinto Beans and Rice prepared according to package directions
- 2 tsp Olive Oil or other cooking oil
- 2 leaves Curly Kale or other greens
- 1/4 cup Onion chopped
- 1 small Yellow Gypsy Pepper (mild) or 1/2 yellow bell pepper
Instructions
- Prepare Yumbini with 3/4 cup water according to package directions, set aside.1 3.5oz pkg Yumbini Cowboy BBQ Pinto Beans and Rice
- While Yumbini is cooking and cooling, wash kale and chop coarsely.2 leaves Curly Kale
- Chop onion and pepper.1/4 cup Onion, 1 small Yellow Gypsy Pepper (mild)
- Heat oil on "high" in a large cast iron, carbon steel or stainless steel sautee pan or wok.2 tsp Olive Oil
- Add chopped onion and peppers and cook quickly over high heat until lightly browned.1/4 cup Onion, 1 small Yellow Gypsy Pepper (mild)
- Add chopped kale and sautee until wilted (30 sec-1min).2 leaves Curly Kale
- Add Yumbini, mix lightly and serve.1 3.5oz pkg Yumbini Cowboy BBQ Pinto Beans and Rice
