As the temperatures get a little cooler, we want dishes that fill us up and keep us warm at the same time. Let this kale, butternut squash, and white bean stew comfort your soul and delight your taste buds. You can make an even larger batch of this if you want to, but this amount makes a decent amount, which you can eat for leftovers the next few days.
- Prep Time: 20m
- Cook Time: 40m
- Total Time: 1h
- 2 1/4 c organic white beans (dry)
- 1 large organic onion, diced
- 1 medium-large organic butternut squash, peeled and cut into bite-size cubes
- 1/4 tsp. organic ground cumin
- 1/4 tsp. organic ground paprika
- 3 c organic kale, washed, middle stem removed, cut into bite-size pieces
- 4 c vegetable stock
- 14 oz canned organic diced tomatoes
- high quality organic olive oil for cooking
- organic ground black pepper, to taste
- 1 tsp. sea salt
- Wash the dry beans under cold running water, then put into a large bowl and cover with spring or filtered water, at least 2" of water over the beans. Soak overnight, 6-12 hours.
- After beans are soaked, bring 4 cups of spring or filtered water to boil in a medium size pot. Add the vegetable stock and mix well. Remove from heat and set aside.
- In a large soup pot, using some olive oil, sauté the minced onion and butternut cubes until nicely golden (around 10 minutes or so).
- Then add the kale, cumin, and paprika and sauté for a few more minutes. Add the soaked beans and mix for a minute.
- Finally add the diced tomatoes and the water/stock mix. At this point, you may need to add more water so that the beans can cook. Just add some spring or filtered water so that the beans are covered if they aren't (better to have too much than not enough).
- Mix everything, cover, bring to a boil, mix again, cover with a lid, and then reduce the temperature to medium-low and let it simmer for 35-45 minutes, or until the beans are cooked.
- Once cooked, add the sea salt and pepper and serve along a nice green salad.
- Only add the sea salt at the end, once the beans are fully cooked as salt stops the cooking process in beans, which will be harder to digest and make you gassy.