White bean stew
A recipe I started making because my doctor my doctor sendt me a long email about how great beans are
Prep time: 5 min
Cook time: 15 min
Total time 20 min
• 2 tbsp flavorful olive oil
• 4 garlic cloves, minced
• ½ red onion, finely chopped
• Salt and black pepper to taste
• 2 to 3 tbsp tomato paste
• Red-pepper flakes (optional)
• 1 can (230g) large white beans
• 5 dl vegetable, chicken broth or miso soup
• 1 tsp lemon zest (and more juice to taste)
• 2-3 fists full of roughly chopped kale
• Feta or sour cream for topping (optional)
Heat the olive oil in a large pot over medium heat. Add the minced garlic and finely chopped red onion to the pot. Sauté them for a few minutes until the onion becomes translucent and the garlic is fragrant. Stir in the tomato paste and red-pepper flakes (if using). Cook for an additional minute to enhance the flavors.
Pour in your preferred broth and add in the white beans. Stir well to combine all the ingredients. Feel free to be a bit rough when stirring and crush some of the beans to give the broth a thicker consistency. Add the lemon zest to the pot and bring the stew to a simmer and let it cook for about 10-15 minutes. Meanwhile, roughly chop the kale into bite-sized pieces, removing any tough stems.
Add the chopped kale to the stew and cook for an additional 5 minutes until the kale is wilted and tender. Taste the stew and adjust the seasoning if needed. You can add more salt, black pepper, or lemon juice according to your preference.
Serve with some crumbled feta or sourcream
I really can’t take credit for this lovely stew. It is a slight adjustment to Allison Roman’s Spicy Bean Stew