Butter Bean and Kale Stew
335kcal
Ingredients
- 2 tablespoon oil
- 1 onion diced
- 1 carrots diced or grated
- 3 cloves garlic minced
- 570 g jar butter beans with the stock
- 1.5 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1 lemon juice
- 400 g tinned chopped tomatoes
- 200 ml vegetable stock
- Salt and pepper to taste
- 20 g hard cheese
- 2 cups kale chopped and stems removed
- Parsley to garnish
Method
- Heat oil on a large pan, then add the onion and carrot and saute for 5-7 minutes, before adding the minced garlic and cooking for another minute or two.2 tbsp oil, 1 onion, 1 carrots, 3 cloves garlic
- Add the tomato paste and seasonings, cooking them for a minute or two.1.5 tsp smoked paprika, 1 tsp cumin, 1 tsp oregano, 1 tbsp tomato paste, 1 tsp red pepper flakes
- Add the chopped tomatoes, butter beans, and vegetable stock, stir everything together, and then leave the stew to simmer for 10 - 15 minutes.570 g jar butter beans, 400 g tinned chopped tomatoes, 200 ml vegetable stock
- Tip in the chopped kale and squeeze over the lemon juice, and stir into the butter bean stew until it’s wilted down.2 cups kale, 1 lemon
- Remove the pan from the heat and stir in the hard cheese and add any more seasonings required.20 g hard cheese, Salt and pepper to taste
- Finish off the stew with a garnish of fresh parsley, red pepper flakes, more lemon juice, and a glug of extra virgin olive oil.Parsley to garnish
Nutrition
Serving1gCalories335kcalCarbohydrates46gProtein17gFat11gSaturated Fat2gPolyunsaturated Fat8gCholesterol7mgSodium368mgFiber14gSugar11g
Notes
I love serving a bean stew with a side of crusty sourdough bread to mop up the sauce! To make this recipe vegan, simply omit the hard cheese.
This recipe will store in the fridge for up to 4 days in an airtight container - reheat on the stove or in the microwave.
I would recommend omitting the kale if you plan to meal prep and freeze this recipe.