Red kidney beans stew with kale

Nice and hearty, perfect for these cold winter days when we need a little bit more sustenance and comfort. 

Ingredients (serves 6)

- 2 cups red kidney beans, soaked overnight and drained

- 1 large onion, minced

- 3 garlic cloves, minced

- 1 red pepper, diced

- 1 carrot, sliced

- 4 potatoes, diced

- 3-4 kale leaves, de-stemmed and shredded

- 150 ml tomato paste

- 1 bay leaf

- 1 teaspoon cumin

- 1 teaspoon paprika

- 1/2 teaspoon turmeric

- 1/2 teaspoon cayenne

- salt and pepper, to taste

- 3 Tablespoons extra virgin olive oil

Cover the beans with plenty of water, add the bay leaf and boil until tender, reserve. Heat the olive oil and sauté the onions with the garlic until translucent, add the carrots and potatoes and cook for 5 minutes longer. Add the spices and cook, stirring continuously, for one minute, then add the beans and enough water to completely cover the veggies. Season with salt and pepper and simmer until all veggies are tender, about 15 minutes. Add the tomato paste and kale leaves and cook for another 10 minutes, until kale is wilted. Adjust seasonings and serve with Ralurabic rice, olives, pickles or a green salad. Enjoy!