Cranberry Beans and Kale Stew

Cranberry Beans and Kale Stew

This chunky, satisfying stew is bursting with kale and cranberry beans, flavored with garlic and lemon, and thickened with cornmeal. Delightful!
Servings
8 servings
Prep time
20 minutes
Cook time
30 minutes
Passive time
n/a

Ingredients

  • 2 Tbsp Oil (30mL)
  • 1 large Onion, chopped (about 3 cups) (360g)
  • 6 cloves Garlic, minced (25g)
  • One 6 oz can Tomato Paste (170g)
  • 8 cups Vegetable Broth (1920 mL)
  • 1 tsp Ground Cumin (2.5g)
  • 1 tsp Black Pepper (2.5g)
  • 1 tsp Kosher Salt (4g)
  • 1 lb Kale, chopped (335g)
  • 3 cups cooked Cranberry Beans (485g)
  • ½ cup Medium Grind Cornmeal (90g)
  • ½ cup Water
  • 1 small Lemon, juiced and zested crushed

Instructions

  1. In a large pot, heat oil over medium-high heat, sauté onions until softened, about 5 minutes. Add garlic and tomato paste and cook until tomato paste begins to caramelized, about 2–3 minutes.
  2. Add broth, spices and kale. Bring to a boil and reduce to a simmer, simmer until kale is tender, about 10–15 minutes. Gently stir in beans.
  3. Mix cornmeal and water into a slurry and while stirring slowly pour into simmering stew. Simmer for 15 minutes.
  4. Turn off heat and add lemon juice and zest, to taste.

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