Source: https://www.youtube.com/watch?v=b4BU8kmWwtc

Updated Weeknight Version (Canned Beans)

Ingredients

Beans

• 2–3 cans pinto beans, drained and rinsed
• 1/2 block firm tofu, crumbled or diced (tempeh is also okay)
• 1 yellow onion, diced
• 1 tbsp jarred minced garlic, or 4–5 cloves fresh garlic, minced
• 2 tsp smoked paprika
• 2 tsp granulated garlic
• 2 tsp granulated onion
• 1 to 2 tsp Better Than Bouillon No Chicken Base, or to taste
• 2 to 3 cups water or broth, as needed for a brothy consistency
• 2 bay leaves
• Salt, to taste
• Black pepper, to taste

Kale

• 1 lb cut kale
• Olive oil
• Sliced garlic or jarred garlic
• Salt, to taste
• Black pepper, to taste
• Nutritional yeast, to finish

Instructions

1. Start the base.

   • Crumble or dice the tofu and dice the onion.
   • If using fresh garlic, mince it; if using jar garlic, measure out about 1 tbsp for the bean base.
   • Heat a large pot over medium-high heat.
   • Add a little vegetable oil, then cook the tofu until it is lightly browned.

2. Add aromatics.

   • Add the diced onion and garlic.
   • Stir and cook briefly.

3. Bloom the spices.

   • Add smoked paprika, granulated garlic, and granulated onion.
   • Cook the spices for a couple minutes.

4. Add canned beans.

   • Add the drained and rinsed pinto beans.
   • Add the bouillon and enough water or broth to make the beans brothy, not dry.
   • Add the bay leaves.
   • If it looks too thick, add a little more water or broth.

5. Simmer briefly.

   • Simmer on medium-low for about 15 to 20 minutes so the beans absorb flavor.
   • Stir occasionally and add more liquid if needed.
   • Taste and season with salt and black pepper near the end.

6. Add the kale at the end.

   • Chop the kale and stir it directly into the bean pot once the beans are mostly done.
   • Cover for 2 to 5 minutes until the kale wilts.
   • Uncover and simmer briefly if you want it less watery.
   • Finish with nutritional yeast.

7. Serve.

   • Serve straight from the pot.
   • Add a splash of broth or water at the end if the beans thicken too much.

Photos

Notes

• Jarred garlic works fine here; use about 1 tbsp in place of 4–5 cloves.
• The bouillon and water change the broth flavor, not the garlic amount.
• Canned beans are the fastest version and work best for a weeknight meal.
• The kale is added at the end in the same pot, not cooked separately.
• Tempeh is also okay as an alternative to tofu.