Recipe
Cozy Creamy Butter Bean & Kale Stew with Sun-Dried Tomatoes
Creamy butter beans, tender kale and sun-dried tomatoes in a savoury soy-milk broth, finished with miso. A one-pot meal with gentle chilli warmth and clear cues for a thick, spoonable sauce. Serve with bread if you like.
Nutrition
Per serving
- Calories
- 327 kcal
- Protein
- 17.9 g
- Fiber
- 13 g
- Carbohydrates
- 28.5 g
- Fat
- 11.4 g
Ingredients
4 servings
Creamy Butter Beans & Kale Stew
- 480 gWhite beans, cooked butter beans, drained and rinsed; drained weight
- 2 tbspExtra virgin olive oil
- 2 pcs.Red onion, finely diced
- 4 tbspTomatoes, oil-packed sun-dried tomatoes, drained and sliced
- 160 mlSoy milk, unsweetened
- 160 mlVegetable broth
- 2 tspGarlic powder
- 0.5 tspRed pepper flakes, use less for a mild stew
- 30 gNutritional yeast
- 100 gKale, tough stalks removed, leaves chopped
- 1 pinchBlack pepper, optional
- 1 tbspMiso paste, white or light miso
Instructions
Before you start
Gather a wide heavy-bottomed saucepan, a wooden spoon, a colander and a sharp knife. Use cooked canned butter beans and unsweetened soy milk. Check the miso and broth labels for allergens; the recipe contains soy.
- Drain and rinse the butter beans. Peel and finely dice the red onions. Slice the sun-dried tomatoes into short strips. Wash the kale, remove any tough stalks and chop the leaves into bite-size pieces.
- Warm the olive oil in the saucepan over medium heat. Add the onions and cook for 6–8 minutes, stirring often, until soft and translucent. Reduce the heat if the edges brown before the centres soften.
- Stir in the sun-dried tomatoes, garlic powder and red pepper flakes. Cook gently for about 30 seconds, stirring constantly. Add a small splash of the measured broth if the spices begin to catch.
- Add the drained butter beans, soy milk and remaining vegetable broth. Sprinkle in the nutritional yeast while stirring so it dissolves evenly. Bring to a gentle simmer; avoid a rolling boil.
- Simmer uncovered for 8–10 minutes, stirring gently from the bottom. Mash a few beans against the side of the pan to thicken the sauce while leaving most beans whole. If it becomes too thick, add a little water.
- Add the chopped kale in handfuls, folding each addition into the hot stew. Simmer for 4–6 minutes until the leaves are tender and still green. Stir gently so the butter beans keep their shape.
- Take the pan off the heat. Mix the miso with a spoonful of the hot broth in a small bowl until smooth, then stir it back into the stew. Taste before adding black pepper; miso and broth already contribute salt. The finished sauce should be creamy and spoonable.
Ladle into serving bowls. Toasted bread is an optional accompaniment. For leftovers, divide into shallow covered containers and refrigerate promptly. Reheat a portion until steaming hot throughout, stirring and adding a splash of water if the sauce has thickened.
