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Kale and kidney beans with sundried tomatoes and walnuts

BT Toronto | posted Thursday, Jan 9th, 2014

A delicious use of kale, a super-veggie, and walnuts, which are rich in healthy oils. Serve this Italian dish with rice.

Kale and kidney beans with sundried tomatoes and walnuts

Makes 4 servings

Time: 30 minutes


  • 1 Tbsp (15 mL) first cold pressed extra virgin olive oil
  • 1 large white onion, chopped
  • 1 can (19 oz/540 mL) red kidney beans, drained and rinsed
  • 6 large kale leaves, torn up
  • 5 sun-dried tomatoes, roughly chopped
  • 1/4 cup (60 mL) chopped walnuts
  • 4–5 Tbsp (60–75 mL) balsamic vinegar
  • sea salt and pepper (for Heart Disease use sodium substitute)


  1. In a frying pan over medium heat, heat the oil and sauté the onion until tender, about 25 minutes.
  2. Add the beans, kale, sun-dried tomatoes, walnuts, vinegar, and sea salt and pepper to taste and heat through, stirring, for about 5 minutes.

Courtesy Linda Woolven, author, The All New Vegetarian Passport


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