Here's a quick recipe with no photos. The post photos is totally unrelated, except that this would be a good recipe for a snowy day (not that we really have them here in San Francisco). When I make it again, I'll try to take some pictures and add them retroactively.
Anyways, this bean dish is delicious and probably healthy (I have no idea what's actually healthy these days, but it's not made of candy, so it might be good for you.). It also keeps well and freezes (which I found out because I made way too much for our Hanukkah Party). The cooking times are also really flexible on this recipe.
Here's the scoop on how to make this:
Recipe
Ingredients
- 2 tbs olive oil
- 2 cloves garlic
- 1/2 medium onion
- 2 carrots
- 2 15oz cans canenlli or great northern beans
- 1 28oz can of fire roasted crushed tomatoes (I like to use these, but you can pretty much use any crushed tomatoes
- 3 oz tomato paste
- 2 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried rosemary
- 1/2 tsp thyme
- Salt and pepper
- 2-3 cups of kale in 4 sq-in pieces with stems removed (this is probably 6 large kale leaves or 6 oz of bagged kale)
Procedure
Chop the onion, dice the garlic, peel and chop the carrot.
Heat the oil in a large pot and add garlic. Cook for about a minute. Add onion and carrots and cook for another 3-5 minutes.
Add the chopped tomatoes, tomato paste, beans, and vegetable broth and bring to a boil.
Once the stew is boiling, add the herbs and cook at lower heat, stirring occasionally, until stew has thickened to almost desired consistency. I usually cook for about 30 minutes, but it's up to you.
Add the kale and cook for another 5 minutes until the leaves are softened.
Season with salt and pepper. Serve with bread (toasted whole wheat naan is especially good with this).