Navy Beans with Kale, Diced Tomatoes, and Onion Over Mashed Potatoes (Vegan)

Spring is finally here, but I'm still eating like I'm hibernating.  Here is a dinner idea that is straight out of the pantry and hearty!

Navy Beans with Kale, Diced Tomatoes, and Onion Over Mashed Potatoes
 Source: Me
Yield: Serves 2-3

Ingredients:
2 tbsp oil
1/2 cup chopped yellow onion
1 small bunch of kale, cleaned, stems and ribs removed, and torn into bite-size pieces
1 14-15 oz can of diced tomatoes
1 14-15 oz can of navy beans, rinsed and drained (look for BPA free cans!)
1 tsp prepared yellow mustard
2-3 servings of mashed potatoes (any kind will work; we used frozen ones from Trader Joes)
2 garlic cloves, finely chopped, mixed with mashed potatoes

Directions:
1. Heat oil over medium heat in a skillet.
2. Add onion and cook for about 5 minutes, or until they are tender.
3. Add kale and cover with a lid for a couple of minutes, until it wilts.
4.  Add the navy beans and stir. 
5.  Add tomatoes, including liquid, and stir.  Stir in yellow mustard, salt and pepper to taste, and simmer over medium low heat for about 5 minutes, until slightly reduced and bubbly.  Serve over mashed potatoes.

Potatoes on the left, Goodness on the right.

Bowl of goodness with stale bread croutons!