Sunday, November 22, 2015

White Bean Stew with Pumpkin and Kale

Adapted from Healthy Green Kitchen

  • 2 cups dried white beans, soaked
  • 2 bay leaves
  • 1 onion
  • 4 cloves garlic, minced
  • 3 ribs celery,sliced
  • 3 carrots, sliced
  • 1/2 teaspoon salt
  • 2 cups sugar or cheese pumpkin puree
  • 1 bunch kale, stems removed and sliced
  • 5 cups water
  • Put beans in large soup pot, cover with water by 2 inches, bring to boil and boil for 10 minutes
  • Skim off foam, lower heat, add bay leaves and 1/2 of the onion cut in wedge
  • Simmer for an hour or until beans are tender; remove bay leaves and onion; drain
  • Saute garlic and the other half of the onion, chopped, in oil
  • Add celery and carrots and salt, saute 5 more minutes
  • Add water and vegetables to beans and bring to a boil
  • Stir in kale and pumpkin puree and continue cooking 20-30 minutes until vegetables are tender

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