Kale & Bean Stew Recipe

I hope that those of you who need this info sure do find it helpful. The funny thing is, I sometimes think the kids find this blog more helpful than any of the readers. Since we’ve been blogging, I’ve come up with more ways to reinvent the wheel than I ever thought I could. It’s not to say that I wasn’t creative in the kitchen before the blog, but now, I feel like there’s even more people to feed! And of course, I mean that in the best way possible. I figure, if I can’t eat it, I sure hope someone else out there finds this yummy.

So, kale and beans? Think I’m crazy… don’t knock it until you’ve tried it 🙂 And don’t skimp on the kale. The cool thing about this dish is that it masks the kale. ANNNDDDD Kid Two is happy to report that it tastes like Sloppy Joe. He says that the texture of the beans tricks his brain into thinking it’s turkey, yet, he’s not “tired of the same old Sloppy Joe.” I was so excited to hear his stellar report. Kid Three (not to be left out) wants you all to know that it’s very warm and filling.

With this dish, I would say use it as a guide. Get bold with your flavors. Even try a cream sauce instead of a red. I’m sure I’ll be doing that at some point in the future. Enjoy!!

Allergy Status: Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Corn Free, Cane/Refined Sugar Free, Sesame Free, Diabetic Friendly, Vegan, GAPs Compatible

For GAPs: Use Organic Navy Beans

Ingredients:
4 TBSP Organic Extra Virgin Olive Oil
2/3 bunch (12 leaves) Organic Purple Curly Kale, chopped
3 stalks Organic Celery
45 ounces Organic Cannellini Beans (we use Eden)
12 ounces Organic Tomato Paste
10 TBSP Organic Caramelized Onions
6 tsp Organic Maple Butter
1 TBSP Sea Salt
2 tsp Bragg Organic Herbs & Spices

Related post: Cheesy Kale & Rice Recipe

Directions:
Prepare your kale and celery first. For the kale, pull the leaves away from the stem, and chop the leaves only. Save the stems for a veggie broth, composting, or discard. Next, preheat a large non-stick pan on medium heat (275), and add the olive oil and kale. After several minutes, add in the celery. Mix them together well, and allow them to cook for several minutes. Finally, add in all of the other ingredients and continue to mix everything well. Do not drain the beans when you add them. The liquid in the can will help make the tomato paste more of a sauce. The total cook time is 21 minutes. It’s totally OK if you go a bit over or under.

Here are the pics I know you’ve been waiting for 🙂