Just a plant-based stew with white beans, butternut squash and kale. All made with fresh ingredients!
Bean, Kale and Butternut Stew [Vegan]
- 1 cup (200 grams) dry white beans
- Water for soaking beans
- 2 tablespoons (tbsp) olive oil
- 1 white or yellow cooking onion, chopped
- 2 garlic cloves, grated
- 1/2 teaspoon (tsp) powdered paprika (hot or mild)
- 1/2 teaspoon powdered ginger
- 1 teaspoon dry oregano
- 1 teaspoon powdered cumin
- 1 bay leaf
- 4 cups of water
- 2-3 cups vegetable stock, preferably homemade or a good quality, low sodium organic store-bought kind *(see note)
- 2 cups (300 grams) butternut squash, cubed
- A handful of ripe cherry tomatoes, for added taste (optional)
- 2-4 tablespoons thick coconut milk (or a cream of choice)
- 4 cups fresh curly kale leaves, large stems removed, rinsed out and roughly chopped into bite-size portions
- Pink salt and ground pepper
- Options: sprinkle servings with pumpkin seeds, red pepper flakes and/or extra ground pepper
- Put the dry beans in a bowl filled with water. Cover and let beans soak in water for 8 – 12 hours, or overnight.
- In a soup pot, heat up the olive oil on stove top on medium-high. Reduce the heat and add the onions and garlic. Add salt. Sauté for 2 minutes in the hot oil until soft. Drain the soaked beans using a sieve and rinse them out well under cold running tap water. Add the beans to the onions and garlic mixture and toss. Add the paprika, ginger, oregano, cumin and bay leaf and keep mixing and tossing the beans for another 2 minutes until they are coated with the oil and spices.
- Add the 4 cups of water (do not add the bouillon or cherry tomatoes at this stage because plain water is best for speeding up the cooking process of the beans). Mix and bring to the boil. Reduce the heat and allow to simmer with cover on for 45 minutes to 1 hour or until the beans are fork tender. Mix from time to time.
- Add the 2 cups of vegetable stock or thick broth (can add more later, if desired). Add the cubed butternut squash and a handful of cherry tomatoes (optional) and simmer on medium-low with cover on for 30 minutes, or until squash is tender. Mix occasionally.
- Mix in the coconut milk or cream of choice and then add the kale leaves. Simmer uncovered for another 5 minutes or so, until the kale leaves are soft and wilted. Season with salt and ground pepper. Serve in bowls with crusty bread. Adjust seasoning.
- Store leftovers in a covered container in fridge. The stew can thicken, so go ahead and add some extra vegetable bouillon or water, as needed.
* Do not dilute the stock in water or do not use clear bouillon. A full-bodied stock/broth is better.