Photo by Kier in Sight Archives on Unsplash
One-Pot Smoky Paprika Cannellini Bean & Kale Stew with Feta Swirl
Braised aubergine and onion with smoked paprika cook in tomatoes and stock with cannellini beans and kale, finished with feta.
- 2 medium Aubergine (Eggplant)
- 800 g Cannellini beans (tinned)
- 150 g Kale (or Cavolo Nero)
- 1 large Onion
- 4 cloves Garlic cloves
- 2 tsp Smoked paprika
- 400 g Chopped tomatoes (tinned)
- 300 ml Vegetable stock
- 100 g Feta cheese
- 2 tbsp Olive oil
- 4 slices Crusty bread (for serving)
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Chop the aubergine into 2cm chunks. Roughly chop the onion and finely chop the garlic.
- Step 2
Heat 2 tbsp of olive oil in a large, deep casserole dish or pot over medium heat. Add the onion and cook gently for 5 minutes until softened.
- Step 3
Add the aubergine chunks and cook for 8-10 minutes, stirring occasionally, until they start to brown slightly.
- Step 4
Stir in the smoked paprika and the chopped garlic. Cook for 1 minute until fragrant.
- Step 5
Pour in the tinned chopped tomatoes and vegetable stock. Bring to a simmer, then reduce heat to low, cover, and braise for 15 minutes, allowing the aubergine to soften.
- Step 6
Drain and rinse the cannellini beans. Stir them into the stew along with the roughly chopped kale. Cook uncovered for another 5-7 minutes until the kale has wilted and the stew has thickened slightly.
- Step 7
Taste and season generously with salt and black pepper.
- Step 8
To serve, ladle the hot stew into bowls. Crumble the feta cheese generously over the top of each serving (the 'feta swirl'). Serve immediately with crusty bread for dipping.
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