Do I need to soak the dry white beans before cooking?

Yes, the recipe instructs to soak the dry white beans in water for 8-12 hours, or overnight, before draining and rinsing them.

Why is plain water used for the beans initially instead of vegetable stock?

The recipe specifies using plain water first to speed up the cooking process of the beans, with vegetable stock added later once the beans are fork tender.

When should I add the kale and coconut milk to the stew?

The coconut milk or cream of choice should be mixed in, followed by the kale leaves, during the final 5 minutes of simmering, until the kale is soft and wilted.

How should I store leftover Bean, Kale and Butternut Stew?

Store leftovers in a covered container in the refrigerator. If the stew thickens, you can add extra vegetable bouillon or water when reheating.

Can I adjust the spice level of this stew?

Yes, the recipe offers a choice of hot or mild powdered paprika, allowing you to customize the spice level to your preference.

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Bean, Kale and Butternut Stew
[Vegan]

Name: Bean, Kale and Butternut Stew [Vegan]
Cook time: 30 min
Yield: 4- 6
Ingredients: 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

JZ By: Julie Zimmer

Author Bio

Julie combines her years of medical experience with her passion for healthy eating to bring... Read More

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A rustic bowl of steaming vegan Bean, Kale and Butternut Stew, garnished with fresh herbs and served with a slice of crusty bread.

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Discover more recipes with these ingredients

Bean, Kale and Butternut Stew [Vegan]

4- 6

Dairy Free

Vegan

Just a plant-based stew with white beans, butternut squash and kale. All made with fresh ingredients!

Ingredients You Need for 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

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How to Prepare Bean, Kale and Butternut Stew [Vegan]

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.