Photo by Kier in Sight Archives on Unsplash
One-Pot Smoky Paprika Cannellini Bean & Kale Stew
One-pot cannellini bean and kale stew simmered with onion, garlic, smoked paprika, tinned tomatoes, vegetable stock, and vinegar, served with crusty bread.
- 200 g Dried cannellini beans (or 2 x 400g tins, drained)
- 200 g Kale (or Cavolo Nero)
- 1 large Onion
- 10 g Smoked paprika (sweet)
- 4 cloves Garlic cloves
- 400 g Diced tomatoes (tinned)
- 750 ml Vegetable stock
- 4 slices Crusty bread (for serving)
- 2 tbsp Olive oil
- 1 tbsp Sherry vinegar (or red wine vinegar)
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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
If using dried beans, soak overnight and cook until tender (this will extend prep time). If using tinned, drain and rinse.
- Step 2
Sauté Aromatics: Heat 20ml olive oil in a large, deep saucepan or Dutch oven over medium heat. Dice the onion and sauté for 5 minutes until softened. Mince the garlic and add it along with the smoked paprika. Cook for 1 minute until fragrant.
- Step 3
Build Stew: Pour in the vegetable stock and the tinned diced tomatoes. Bring to a gentle simmer.
- Step 4
Add Beans: Add the cannellini beans. Let the stew simmer gently for 15 minutes to allow flavours to meld.
- Step 5
Wilt Greens: De-stem and roughly chop the kale. Stir the kale into the stew. It will look like a lot, but it will wilt down quickly. Cook for a further 5 minutes until the kale is tender.
- Step 6
Finish and Serve: Stir in the sherry vinegar and taste, adding salt and black pepper as needed. Drizzle the remaining 10ml olive oil over the top. Serve hot with thick slices of crusty bread for dipping.
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