Just a note about canned beans: nutrition-wise, cooked and canned beans are about the same, but read the labels and opt for an organic, sugar-free, sodium free or low sodium brand.
Ingredients
Makes 4 servings
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1 lb.
fresh or frozen shrimp (thawed and deveined) tails on
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2
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2 tbsp
olive oil (separated)
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2 15oz
cans of cannellini beans with the liquid retained
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1 small
onion, diced
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1
garlic clove, minced
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2 cups
chopped kale
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1 large
tomato, roughly chopped
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1 cup
vegetable or chicken broth
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Sage leaf chopped for garnish
Preparation
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Pre-heat the oven to 425 °F.
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In a medium saucepan, heat one tablespoon of olive oil and add in the onions. Cook for 3 minutes and add the minced garlic-stir and cook under medium heat for 1 more minute.
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Add in the beans and their liquid, stock and kale and cook until the saucepan begin to soften, about 10 minutes. Stir in the chopped tomatoes.
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Meanwhile, drizzle the shrimp with the remaining one tbsp. olive oil. Add the 2 tbsp Healthy On You® Let the Good Thymes Roll spice blend and combine and coat the shrimp.
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Add salt and fresh pepper place on a baking sheet and bake in the oven for 8 minutes then turn the broiler on and broil for 3 another minutes.
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Note that grilling the shrimp is also a good option. Simply slide the shrimp on skewers, so they don't fall between the grates. Then grill over medium heat for 5 minutes per side.
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When the shrimp is cooked (opaque in color ) spoon the bean mixture in a shallow bowl with the juices and top with shrimp and garnish with chopped sage. Yum!
