Coach
Explore
RecipesBlogBiomarkersPartner Labs
Health
Shop
Test PackagesPlans
Cozy Creamy Butter Bean & Kale Stew with Sun-Dried Tomatoes
★ Featured

Cozy Creamy Butter Bean & Kale Stew with Sun-Dried Tomatoes

This creamy butter bean and kale stew is a comforting, flavor-packed dish that comes together in just a few minutes. Tender butter beans are simmered in a rich, savory broth with sun-dried tomatoes, aromatic garlic, and warm spices, creating a hearty and satisfying base. Fresh kale adds a vibrant touch and a boost of nutrients, while nutritional yeast gives the stew a subtle cheesy depth. Perfect for a cozy lunch or quick weeknight dinner, this wholesome dish pairs beautifully with toasted sourdough bread to soak up every last spoonful of the creamy, spiced broth.

Prep15 min
Cook30 min
Total45 min
 4 servings
Easy

Ingredients

  • Creamy Butter Beans & Kale Stew

  • White Beans
    2 can
  • Extra Virgin Olive Oil
    2 tbsp
  • Red Onion(roughly chopped)
    2 pc.
  • Tomatoes(dried)
    4 tbsp
  • Soy Milk
    160 ml
  • Vegetable Broth
    160 ml
  • Garlic Powder
    4 tsp
  • Red Pepper Flakes
    1 tsp
  • Nutritional Yeast
    30 g
  • Kale(finely chopped)
    1 hdfl.
  • Black Pepper(optional)
    pinch

  • Hot Sauce

  • Red Chili Pepper(fresh)
    340 g
  • Onion(finely chopped)
    80 g
  • Garlic(finely chopped)
    2 tsp
  • Apple Cider Vinegar
    118 ml

Instructions

Main Dish

  1. Warm the olive oil in a large skillet or saucepan over medium heat.
  2. Add the chopped shallots and cook for about 1–2 minutes until they begin to soften.
  3. Stir in the minced garlic and chopped sun-dried tomatoes, and sauté for another 2–3 minutes until fragrant.
  4. Add the drained butter beans and harissa paste, then pour in your choice of milk and vegetable broth.
  5. Season the mixture with salt, black pepper, garlic powder, red pepper flakes, and nutritional yeast.
  6. Bring the stew to a gentle simmer and cook for about 2–3 minutes, allowing the sauce to start thickening.
  7. Mix in the shredded kale and continue simmering for another 2–3 minutes, stirring occasionally.
  8. Once the kale has softened and the stew reaches your preferred consistency, remove it from the heat.

Serve warm with toasted sourdough bread for a hearty meal.

For a shortcut, you can use store-bought harissa instead of the hot sauce.

Hot Sauce

  1. Soak the dried chilies Remove stems and seeds from the dried chilies and soak them in hot water for about 15–20 minutes until softened.
  2. Toast the spices Lightly toast the cumin, coriander, and caraway seeds in a dry pan for about 1 minute until fragrant.
  3. Blend everything Add the soaked chilies, fresh chilies, garlic, toasted spices, smoked paprika, salt, lemon juice, and olive oil to a blender or food processor.
  4. Blend into a paste Blend until smooth. If needed, add 1–2 tablespoons of the chili soaking water to reach a thick paste consistency.
  5. Adjust seasoning Taste and adjust with more salt, lemon juice, or olive oil if needed.