Smoky Butter Bean Stew with Sweet Potato and Kale
Smoky Butter Bean Stew with Sweet Potato and Kale is the perfect comfort food once the weather turns cold. It’s vegan, loaded with healthy ingredients, and can easily be made in under an hour.
Equipment
- Large 12-inch (30cm) pot or pan with lid.
Ingredients
- 1 large Sweet potato (diced into 1-inch pieces)
- 7 oz 200g Kale (or Spinach) Chopped
- 14 oz 400g tinned Butterbeans
- 2 cups homemade vegetable stock
- 3-4 tablespoons of extra virgin olive oil
- 1 Onion diced
- 3-4 cloves of Garlic crushed
- 2 Bay leaves
- 1 tablespoon of Smoked paprika
- 2 Tomatoes skin removed and grated
- salt and cracked black pepper (for seasoning)
Instructions
- On high heat, fry the onion in the olive oil until soft.1 Onion, 3-4 tablespoons of extra virgin olive oil
- Add the garlic and cook for a minute or two.3-4 cloves of Garlic
- Add the grated tomatoes, paprika, and bay leaves, and 1-2 cups of vegetable stock.2 cups homemade vegetable stock, 2 Bay leaves, 1 tablespoon of Smoked paprika, 2 Tomatoes
- Reduce heat to medium and simmer for 5 minutes, stirring occasionally.
- Add the prepared butterbeans and diced sweet potato and season to taste. Cover and simmer on medium heat for 15 minutes.1 large Sweet potato, 14 oz 400g tinned Butterbeans
- Add the kale or spinach leaves during the last 5-10 minutes and stir through the stew until the leaves are wilted. (for best results, allow stew to simmer down until most of the liquid has evaporated, this should take an extra 15-20 minutes).7 oz 200g Kale (or Spinach), salt and cracked black pepper
- Serve with plenty of fresh bread, or over steamed rice.
Video
Notes
Dried butterbeans - Cooking instructions
If you’re using dried butterbeans, there are some steps before cooking with them.- Step 1 - Rehydrate dried butterbeans in fresh water for at least 8 hours (overnight is best).
- Step 2 - Simmer them in some boiling water for 1-2 hours.