Hearty Smoky Bean and Kale Stew
This cozy vegan stew combines spicy white beans with tender potatoes and nutrient-rich kale. With just one pot, it's ready in about 45 minutes and tastes even better the following day. Perfect for a comforting meal on a chilly evening.
Ingredients
- 1 tablespoon avocado oil
- 1 medium yellow onion diced
- 1 medium carrot diced
- 1 stick celery diced
- 1 teaspoon dried chili flakes or to taste
- 1/2 teaspoon smoked paprika
- 1 teaspoon fresh thyme leaves minced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1/2 lb new potatoes chopped into 1-inch pieces
- 1 3/4 cups cooked navy beans drained and rinsed
- 14.5 oz can crushed tomatoes
- 2 cups vegetable stock
- 1 cup chopped green beans
- 2 cups chopped kale packed
- salt and pepper to taste
Instructions
- Start by heating the avocado oil in a medium pot over medium heat until shimmering. Add the diced onion and sauté until soft and translucent.
- Incorporate the diced carrot and celery, and cook until the celery becomes tender and vibrant in color.
- Add the dried chili flakes, smoked paprika, thyme, and minced garlic, stirring until the garlic fragrance fills the air.
- Mix in the tomato paste, coating the vegetables well. Add potatoes and navy beans, stirring to fully integrate with the existing flavors.
- Pour in the crushed tomatoes and vegetable stock. Bring the stew to a boil, then reduce to a simmer, cooking until potatoes are tender.
- Add the chopped green beans and cook until they just begin to soften. Stir in the kale gently, covering the pot briefly to let it wilt.
- Taste the stew and adjust the seasoning as necessary. Serve hot, garnished with extra chili flakes and your favorite herbs.
Notes
This vegan stew, with its bold smoky and spicy flavors, is perfect for make-ahead meals. The flavors meld beautifully the next day, making it an ideal dish to prepare in advance.