BETA
White Bean & Kale Stew
A generous vegetable supper with white beans, potatoes and ribbons of kale in a garlicky bay-scented broth.
50 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Canned white beans720 g
- Potatoes500 g
- Kale200 g
- Onion1 whole
- Carrots2 whole
- Garlic4 cloves
- Vegetable stock900 ml
- Olive oil2 tbsp
- Bay leaves2 whole
- Paprika1 tsp
- Salt0.5 tsp
- Black pepper0.5 tsp
- Red wine vinegar2 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Check vegetable stock labels for allergens.
Method
Prepare the vegetables
Drain and rinse the beans; measure 720 g drained. Scrub potatoes and cut into 1.5 cm cubes. Dice onion and carrots, mince garlic, and strip kale leaves from tough stalks. Slice the leaves into thin ribbons.
Soften the base
Heat oil in a large pot over medium heat. Cook onion and carrots for 8 minutes, stirring. Stir in garlic and paprika for 30 seconds, then add potatoes, stock, bay leaves, salt and pepper.
Simmer
Bring to a boil, cover and lower heat to a steady simmer. Cook for 15–20 minutes until potatoes yield to a knife. Mash a few potato pieces against the side of the pot to give the broth body.
Add beans and greens
Stir in beans and kale. Simmer uncovered for 8–10 minutes until the kale is tender and beans are hot throughout. Stir occasionally; keep enough broth to surround the vegetables rather than cooking it dry.
Finish
Remove bay leaves and stir in vinegar. Divide the beans, vegetables and broth evenly between four bowls. Refrigerate any leftovers promptly in shallow containers.
Use canned beans here; dried beans need a separate soak and full cooking before joining this short stew.
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