Mixed Bean Stew With Crispy Kale
Simple, quick and delicious. Red onion, sun-dried tomatoes and garlic are cooked in olive oil and paprika before black beans, red kidney beans, butter beans and tomatoes are mixed through to create a thick, flavoursome stew. We love to serve with a side of crispy roasted kale, which is also delicious stirred through the stew, and a lot of pepper on top.
- 1 red onion, peeled and roughly chopped
- 3 garlic cloves, peeled and roughly chopped
- 100g sun-dried tomatoes, chopped
- 2 teaspoons of smoked paprika
- 2 tablespoons of tomato puree
- 1x 400g can of chopped tomatoes
- 1 teaspoon of maple syrup (optional)
- 1x 400g can of red kidney beans, drained
- 1x 400g can of black beans, drained
- 1x 400g can of butter beans, drained
- Dash of water
- 1 bag of chopped kale
- Olive oil
- Salt and pepper
- Preheat the oven to 190C, fan setting.
- Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic and a sprinkling of salt. Mix well and leave to cook for 5-10 minutes until soft.
- Once soft, add the chopped sun-dried tomatoes and smoked paprika, mix well and cook for a few minutes before adding the tomato puree, chopped tomatoes, maple syrup, butter beans, red kidney beans and black beans. Mix well and leave to simmer for 10-15 minutes, mixing through a dash of water if the stew ever becomes too thick.
- While the stew cooks, place the chopped kale onto a baking tray and drizzle with olive oil and a sprinkling of salt. Mix well and cook for 10 minutes until crispy.
- Once cooked, remove the kale from the oven and mix through the stew or serve on the side.
- Serve with lots of pepper on top of the stew.