Vegan Giant Bean & Kale Penne

🥘 Ingredients

• Parmesan (optional)
• TJ's Giant Baked Beans in Tomato Sauce
  1 can
• TJ's Mini Pearl Grape Tomatoes
  1 pkg
• TJ's Penne Rigate
  1 pkg
• TJ's kale
  1 bag
• garlic
  5 cloves
• olive oil
  4 Tbsp
• pepper
• salt

🍳 Cookware

• large pot
• medium-sized bowl
• baking tray
• large Dutch oven

1. 1

   Preheat the oven to 400°F. Fill a large pot with water, salt it, and bring it to a boil.
2. 2

   Rinse TJ's Mini Pearl Grape Tomatoes , then dump in a medium-sized bowl . Drizzle with 2 tablespoons or more of olive oil and toss to coat. Add salt & pepper , then spread out on a baking tray , and roast in the oven at 400°F for about ⏱️ 20 minutes .

   TJ's Mini Pearl Grape Tomatoes: 1 pkg, olive oil: 4 Tbsp, salt, pepper
3. 3

   Meanwhile, peel and mince 4-5 large garlic cloves. Remove larger stems from TJ's kale leaves. In a large Dutch oven , sauté garlic and kale over medium heat, until kale starts to wilt. Cover pan and turn heat to low.

   garlic: 5 cloves, TJ's kale: 1 bag
4. 4

   Once the water boils, add your TJ's Penne Rigate pasta and give it a stir. Cook 6 to ⏱️ 8 minutes or until al dente.

   TJ's Penne Rigate: 1 pkg
5. 5

   Add roasted tomatoes (and any juices) to the garlic and kale. Then add one can of TJ's Giant Baked Beans in Tomato Sauce . Gently stir to incorporate. Add salt & pepper to taste.

   TJ's Giant Baked Beans in Tomato Sauce: 1 can
6. 6

   When the pasta is done, drain it, and add one-half to three-quarters of the penne to the garlic, kale, and tomatoes, then mix and serve topped with grated Parmesan (optional) cheese.

   Parmesan (optional)