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Cowboy BBQ with Yellow Peppers, Onions and Kale

Sautee the veggies, add the Yumbini and you are ready to eat!
Prep Time8 minutes
Course: Main Course
Keyword: Cowboy BBQ, Vegan, Vegetarian
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