Vegan Giant Bean & Kale Penne

🥘 Ingredients

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

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 .
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.
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.
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.
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.