Deviled Beans and Greens

Servings: 4

1 onion, chopped
2 cups vegetable broth
2 cans black beans, drained and rinsed
2 cups sliced fingerling potatoes
1 4 ounce can chopped green chilies
2 teaspoons prepared mustard
1 teaspoon red pepper flakes
2 cups chopped kale

Place the onion in a large pot with ¼ cup of the broth. Coo, stirring occasionally until onion is very tender, about 4-5 minutes. Add the remaining broth, the beans, potatoes, chilies, mustard and pepper flakes. Mix well, bring to a boil, reduce heat, cover and cook for 30 minutes, until potatoes are tender, stirring occasionally. Add the kale and continue to cook about another 10 minutes until kale is tender.