1 cup black beans 1 cup red kidney beans 1 cup white beans 4 tbsp extra-virgin olive oil, divided 1/4 tsp sea salt 1/4 tsp black pepper 1 tsp crushed red-pepper flakes 4 garlic cloves, smashed 1/2 cup low-sodium vegetable broth 1 lb kale, stems and leaves coarsely chopped 2 tbsp red wine vinegar 4 cups cooked brown rice, prepared according to directions
Cook the beans according to directions on label or use canned beans. Drain and rinse the beans, then drain again.
In a mixing bowl, combine beans with 2 tablespoons of the oil, salt, pepper and red-pepper flakes and toss thoroughly.
In a large sauté pan, heat the remaining 2 tablespoons oil over medium-high heat. Add the garlic and cook until soft but not browned.
Turn the heat up to high, add the broth and kale and stir to combine. Cover and cook for 3 to 4 minutes.
Add the beans, stir and cook covered for an additional 3 to 4 minutes or until the liquid is evaporated.
Remove from the heat, toss with the vinegar, top each serving with 1/2 cup brown rice and serve immediately, accompanied by a salad.
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