Red Bell Pepper Cannellini Beans and Kale Chips

Red Bell Pepper Cannellini Beans



1 can cannellini beans
1/2 red bell pepper
2 tsp crushed garlic
olive oil
balsamic vinegar
1 tsp oregano
salt and pepper
Thoroughly wash one can of cannellini beans - rinse and drain
with water several times; this removes starch. Transfer
to bowl. Salt and pepper to taste. Saute diced red pepper
and garlic in enough olive oil to cover small pan. Add dash of balsamic. Pour warm
olive oil mixture over beans. Add oregano. Eat immediately! Saves great in the refrigerator.
No need to reheat, just remove and allow to sit until room temperature.






Kale Chips


1 bunch kale
olive oil
sea salt


Wash kale and dry thoroughly. Remove stems. Tear
into chip-sized pieces. Coat lightly with olive oil. Add sea salt.
Place on cookie sheet. Bake at 300 for 20 minutes until crisp.