Brazilian Bean and Kale Stew
As a shortcut, canned cranberry beans may be used in this recipe. Just be sure to rinse and drain the canning liquid. The vitamin-rich sauce in this stew cooks up velvety and full of flavor.
Makes 8 servings
- 2 Tbsp extra-virgin olive oil
- 1/2 c dried sausage-flavored soya bits (TVP), simmered 10 minutes in 1 cup water
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 c cranberry (Borlotti) beans, cooked, rinsed and drained (makes about 4 c)
- 2 c diced butternut squash (or pumpkin, other winter squash, or yams)
- 2 c diced, peeled potatoes
- 1 bunch fresh kale, chopped, removing tough stems
- 2 dried bay leafs
- 4 c chicken-like vegetarian broth
- salt if needed and generous sprinkling of black pepper
- Prepare dry soya sausage bits; drain and reserve liquid.
- Heat an 8 quart pot over medium heat and add olive oil, tilting pot to completely coat bottom.
- Add onion, sauté for 5 minutes until translucent.
- Add drained sausage and sauté until sausage is browned and cooked through, about 5 minutes.
- Add garlic and sauté, stirring, for 30 seconds.
- Add beans, squash, potatoes, kale and bay leaf. Pour chicken-like stock and cooking liquid from sausage into pot and stir to combine.
- Allow to reach heat, stirring occasionally and pressing kale down.
- Simmer 20 minutes or until root vegetables are barely tender.
- Remove bay leaf and season stew to taste with salt and pepper.