Kale, Butternut Squash, and White Bean Stew (vegan, gluten-free, paleo)
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Kale, Butternut Squash and White Bean Stew | Vegan, Gluten-Free

Course: Main Course
Cuisine: Indian
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
A delicious Meatless Monday recipe for white bean stew with kale and butternut squash.

Ingredients

  • 2 1/4 cups white beans (dry)
  • 1 large onion minced
  • 1 medium-large butternut squash peeled and cut into bite-size cubes
  • 1/2 tsp ground cumin
  • 1/4 tsp ground paprika
  • 3 cups organic kale washed, middle stems removed, cut into bite-size pieces
  • 3 organic vegetable bouillon cubes (low sodium) or vegetable stock
  • 1/2 cup organic white wine of your choice
  • 14 oz organic diced tomatoes 1 regular size can (398 ml)
  • extra-virgin olive oil for cooking
  • 1/8 tsp black pepper to taste
  • 1 tsp sea salt

Instructions

  1. Wash 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.
  2. After beans are soaked, bring 1 litre of spring or filtered water to boil in a medium size pot. Add the bouillon cubes and mix until fully dissolved. Remove from heat and set aside.
  3. In a large soup pot, using some olive oil, sauté the minced onion and butternut cubes until nicely golden. (around 10 minutes or so)
  4. Then add the kale, cumin and paprika, and sauté for a few more minutes. Add the soaked beans and the wine, and mix for a minute.
  5. Finally add the diced tomatoes, and the bouillon/water mix. At this point, you will probably need to add more water so that the beans can cook. Just add some spring or filtered water so that the beans are covered with the water, and add a bit more. (better a bit much than not enough)
  6. Mix everything, cover, bring to a boil, mix again and cover with a lid, then reduce the temperature to medium-low and let simmer for 35-45 minutes, or until the beans are cooked.
  7. Once cooked, add the salt and pepper, and serve along a nice green salad and a crusty piece of bread.
  8. Only add the 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... ;)

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 250kcal | Fat: 5g | Sodium: 758mg | Potassium: 1146mg | Carbohydrates: 39g | Fiber: 7g | Sugar: 5g | Protein: 10g | Vitamin A: 16760% | Vitamin C: 73.9% | Calcium: 197% | Iron: 4.7%