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I've been whipping up this beans and greens stew for years, and let me tell ya, it's a game-changer. Packed with hearty cannellini beans, zesty tomatoes, and nutrient-rich kale, this stew hits all the right notes. Perfect for chilly evenings or when you're craving something comforting yet healthy. Best part? It's a breeze to make, leaving your kitchen smelling divine. Trust me, once you try this, you'll be adding it to your regular rotation. Ready to dive in?
Ingredients for Delicious Beans and Greens Stew
- Olive oil: Adds richness and flavor to the stew, creating a savory base for the beans, tomatoes, and greens to meld together.
- Onion: Provides a sweet and aromatic base flavor that enhances the overall taste of the stew.
- Garlic: Adds a pungent depth of flavor that complements the beans and greens in the stew.
- Red pepper flakes: Infuses a subtle heat that balances the richness of the beans and adds a kick to the dish.
- Cannellini beans: Creamy texture and mild taste make them a hearty addition to the stew, providing protein and fiber.
- Diced tomatoes: Adds a tangy sweetness and acidity that brightens the flavors of the stew.
- Vegetable broth: Provides a flavorful liquid base that ties all the ingredients together and enhances the overall taste of the stew.
- Kale: Adds a nutritious boost with its earthy flavor and hearty texture, making the stew more wholesome and satisfying.
Read more: Beef Stew With Green Beans Recipe
Essential Tools for Making This Hearty Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Wooden spoon: Ideal for stirring the stew without damaging the pot's surface.
- Chef's knife: Necessary for chopping the onion, garlic, and kale with precision.
Beans And Greens Stew Recipe
Equipment
- Large pot
Ingredients:
Main Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 4 cups chopped kale
- Salt and pepper to taste
Read more: Persian Green Bean Stew Recipe
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and red pepper flakes, cook for another minute.
- Stir in beans, tomatoes, and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add kale and cook until wilted, about 5 minutes. Season with salt and pepper.
Notes:
Nutrition value:
Keywords:
Tips for Making Beans and Greens Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as directed, but do not add the kale.
- Let the stew cool completely before refrigerating in an airtight container.
- When ready to serve, reheat the stew and add the kale, cooking until wilted.
Freezing Instructions
- Cool the stew completely before transferring it to a freezer-safe container.
- Label the container with the date and store in the freezer for up to 3 months.
- To serve, thaw the stew overnight in the refrigerator and reheat on the stovetop, adding fresh kale before serving.
Kale in this stew is a great source of vitamins A, C, and K, and it adds a nice texture and flavor to the dish.
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