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Brazilian Bean and Kale Stew

 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


  1. Prepare dry soya sausage bits; drain and reserve liquid.
  2. Heat an 8 quart pot over medium heat and add olive oil, tilting pot to completely coat bottom.
  3. Add onion, sauté for 5 minutes until translucent.
  4. Add drained sausage and sauté until sausage is browned and cooked through, about 5 minutes.
  5. Add garlic and sauté, stirring, for 30 seconds.
  6. Add beans, squash, potatoes, kale and bay leaf. Pour chicken-like stock and cooking liquid from sausage into pot and stir to combine.
  7. Allow to reach heat, stirring occasionally and pressing kale down.
  8. Simmer 20 minutes or until root vegetables are barely tender.
  9. Remove bay leaf and season stew to taste with salt and pepper.

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