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Recipe Tags:

Food

Recipe Instructions:

Ingredients
1 tbls olive oil
1 medium onion, chopped
1 clove garlic, crushed
2 rosemary stems, leaves picked and chopped
1 bay leaf
1 x 240g can red kidney beans, strained and rinsed
1 x 420g can butter beans, strained and rinsed
1 x 420g can chickpeas, strained and rinsed
250g Don Shredded Ham
750ml vegetable or chicken stock
1 handful parsley, roughly chopped
4-5 kale stalks, stems removed, leaves chopped roughly
1 tbls apple cider vinegar


Method
Heat oil on medium in a large pot. Add onion, garlic, rosemary and bay leaf. Cook until onion is translucent
Add beans, chickpeas, ham and stock
Bring to a boil and then reduce to a simmer for 10 minutes
Stir through parsley, kale leaves and vinegar and cook for a further 3 minutes or until kale has wilted slightly
Remove bay leaf and serve with crusty bread and butter