Vegan Giant Bean & Kale Penne
- 1 pkg TJ's Mini Pearl Grape Tomatoes
- 4 Tbsp olive oil
- some salt
- some pepper
- 5 cloves garlic
- 1 bag TJ's kale
- 1 pkg TJ's Penne Rigate
- 1 can TJ's Giant Baked Beans in Tomato Sauce
- some Parmesan (optional)
- 1 large pot
- 1 medium-sized bowl
- 1 baking tray
- 1 large Dutch oven
Preheat the oven to 400°F. Fill a large pot with water, salt it, and bring it to a boil.
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.
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.
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.
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.
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.