2 tablespoons olive oil
1/4 cup yellow onion, diced
2 cloves garlic, minced
1/4 – 1/2 teaspoon red pepper flakes
Bunch lacinato kale, stems removed and chopped
1 (15.5 ounce) can Michigan Cannellini Beans, drained and rinsed
1 (15.5 ounce) can Michigan Pinto Beans, drained and rinsed
1/2 teaspoon each salt and pepper
24-ounce jar marinara sauce
1/4 cup grated parmesan cheese
4 ounces burrata cheese, torn
Fresh torn basil for serving
Michigan is known throughout the world as a top producer of conventional and organic dry edible beans.
