Sweet & Spicy White Bean Stew
Ribbons of fresh kale are a perfect addition to this satisfying, one-pot white bean stew.
Equipment
- Medium pot
Ingredients
- 8 ounces tempeh or veggie sausage
- 16 ounces kale shredded with stems removed
- 2 cans white beans drained and rinsed
- 2 cans diced tomatoes with juice
- 1 each onion large, chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil extra virgin (see notes for oil-free)
- salt to taste
- black pepper to taste
- parsley fresh, optional garnish
Instructions
- Heat 1 tablespoon of olive oil in a medium pot over medium heat. Add tempeh or veggie sausage and cook, stirring often, until browned.
- Add the remaining tablespoon of olive oil. Stir in the onions, and cook until the onions soften.
- Add the garlic and kale. Stir until the kale has wilted.
- Mix in the tomatoes, salt, and pepper. Reduce the heat and simmer, covered, until the kale is tender. This should take roughly 15 minutes.
- Add the white beans and cook the stew for another few minutes to ensure the stew is warm throughout. To thicken the stew, you can mash a few of the beans with a fork and stir them in before serving.
- Serve with fresh parsley or another garnish of your choice. Enjoy!
Notes
WFPB (Oil-Free) Option
To make this white bean stew oil-free, swap the oil for vegetable broth and use a non-stick pot. If you can't find a WFPB-compliant veggie sausage in the store, choose tempeh instead. When we make this without oil, we sauté our tempeh and aromatics in a thin layer of vegetable broth. We add more as needed to prevent sticking.
Nutrition
Calories: 498kcalCarbohydrates: 65gProtein: 34gFat: 15gSaturated Fat: 3gSodium: 65mgPotassium: 2066mgFiber: 13gSugar: 4gVitamin A: 12259IUVitamin C: 152mgCalcium: 408mgIron: 10mg
Tried this recipe?Let us know how it was!