• 1 large onion, sliced
  • 1 teaspoon olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon sage
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon cumin
  • 2 cups cooked pinto beans
  • 3 cups cooked brown rice
  • 3-4 cups loosely packed kale leaves, freshly washed and coarsely chopped, and steamed until just tender
  • Handful of coarsely chopped parsley


In a large skillet or saucepan, sauté the onions in olive oil over medium heat. When they are browned lightly, add the garlic and the herbs and sauté a minute more. Stir in the beans, then the rice, and then the kale. Sauté for about five minutes, stirring constantly, until all the ingredients are hot and well mixed. Just before serving, mix in the parsley. Serve with lemon wedges, umeboshi vinegar, or hot sauce.

  • 4 - 6 Servings
  • Prep Time 15 min
  • Cook Time 20 min
  • Ready Time 35 min