Smoky White Beans and Red Pepper Kale Stew

I’m hoping last night was one of the last snow “storms”, but it is Northern Alberta so I won’t be holding my breath. Last time I was out here it snowed 16 inches on the May long weekend…So, like a said…not keeping my hopes up.

But you know what? Snow isn’t all that bad.

There’s something peaceful about being in a cabin, toasty and warm, looking out the window and feeling like you’re in a snowball. The world kinda melts away. There is a heavy silence that seems to fall over the little place I currently call home. Perfect for yoga or a good book. You know what else is great about the snow? Tracks.

Today I saw a nice set of moose tracks, 2 moose actually and deer tracks. I even saw the littlest, cutest bunny tracks you ever did see in the freshly fallen snow. So freakin’ cute!

It’s expected to warm up for the next few days, which means it’s red rubber boot season!

Yeah for splashing in big muddy puddles! All those into puddle jumping say “Whohooo”!

Shortly after that it’s running season.

One thing about this particular spot of Alberta is that it is sandy. Beach like in spots actually. Sure, it’s not great for growing plants but fantastic for good water drainage.  This means that by the time I get tired of splashing in puddles, they’ve all dried up and I can lace up the sneaks.

Since it’s still cold, I’m still craving hot soups and stews. This smoky white bean and red pepper kale stew is great for using some of those fresh spring greens you’ll be able to get at the farmers market.

Because I’m limited with space, I didn’t bring any vegetable stock with me, so I need to make it as I go along. This recipe essential starts by making a vegetable stock, but retains the vegetables used. To do this, you’ll want to be careful not to over cook the vegetables, where as if you where making a stock and ditching the veg afterwards, it wouldn’t matter.

Fresh lemon juice is essential here so don’t skip it. It’s what lightens the heaviness of the paprika and brightens all the flavors that would otherwise taste a bit lacking. Serve with extra lemon wedges and lots of fresh parsley to really bring it to life.

For the meat lovers in the crew, Italian sausage would be a hearty addition.

Smoky White Beans and Red Pepper Stew

serves 2 or 3

  • 1 Tbsp Olive oil
  • 1 onion, cut in wedged
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 carrot, chopped
  • 1 tsp dried thyme
  • 2 cups of water

In a medium sized pot over medium high heat, add oil, onions and celery. Cook for 3 minutes or until the onions begin to soften. Add the garlic and cook for 1 more minutes. Add the remaining ingredients and allow it to come to a simmer for 15 minutes.

  • 1 red pepper, cut into 1 inch pieces
  • 2 cups cooked white beans
  • 1 1/2 tsp of smoked Spanish paprika (more if you like it spicy)
  • salt and pepper to taste
  • 4 cups of stewing greens, (one or a mix of kale, mustard greens, Swiss chard, turnip greens, beet greens)
  • 1/2 cup chopped fresh parsley
  • juice of 1/2 lemon

Add the chopped red pepper, white beans and paprika to the pot. Continue to simmer until red pepper is tender, about 5-7 minutes. Season with salt and pepper to taste. Add the kale to the pot, cover with a lid and cook until greens are tender, about 4 minutes. Add the lemon juice and stir to combine the flavors. Serve garnished with plenty of parsley, a wedge of lemon and crusty bread.

What’s your favorite spring time stew? Let me know in the comments below!

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11 Responses to Smoky White Beans and Red Pepper Kale Stew

  1. Laura April 26, 2013 at 6:02 pm #

    I love smoked paprika! This looks like one nourishing, hearty soup. And I hear ya-I live up at a high elevation as of a few months ago now and I am really hoping Spring finally sticks around here now! I’m done with snow for awhile :)

  2. MQ April 26, 2013 at 7:14 pm #

    I make a soup similar to this, either with sausage and the smoked paprika or with Italian sausage w/out the paprika. I drain the fat from the sausage and layer the ingredients in a quart jar– bring the beans to the boil and soak for an hour first and drain–filling the jars about 2/3 full. Then I stuff kale into the rest of the jar. Fill with hot stock to the ring level and pressure can for 90 minutes at whatever pressure your elevation calls for. For pints the time is 75 minutes. The kale isn’t as fresh looking as making it fresh, but it is ready whenever you are and a little parsley and lemon freshens it nicely. Sometimes it is wonderful to have your ‘better than Campbell’s’ soup in the pantry.

    • beyondthepeel April 26, 2013 at 7:55 pm #

      Thanks for the wonderful suggestion. It sounds wonderful.

  3. inspirededibles April 28, 2013 at 9:57 pm #

    Hello Beyond the Peel! Hope everyone is keeping well. France, are you up in the tower through the end of the summer? Snow you say? I’m quite done with it myself ;o). We had an absolutely glorious summer-feeling day today in Ottawa. I feel full of energy!

    This stew is gorgeous and It epitomizes the idea of simple yet powerfully nutritive. As you know, that’s my kind of eating ;-).

    http://www.inspirededibles.ca

    • beyondthepeel May 1, 2013 at 4:04 pm #

      Yup! I’m here until beginning to mid October. It just snowed for the last 24 hours and it is currently -8. But it looks like that was the end of it. Sun and warm weather on the way!

  4. Koko April 29, 2013 at 4:48 pm #

    France, I can picture that snowy scene perfectly. It sounds so calm and peaceful. Especially watching the flakes come down with a big bowl of this stew in hand.

  5. a j May 2, 2013 at 2:49 am #

    Eating the white bean and kale stew now. ssssooooooooooooooooogood. i love this stuff.. you are so smart clever

    • beyondthepeel May 2, 2013 at 4:42 pm #

      Glad to hear you’re liking it. So much nourishment in in one bowl!

  6. Amber H May 3, 2013 at 4:02 am #

    Beautiful! Love this recipe, France. I am sort of moving out of soups (it’s going to be 96 degrees here over the weekend) but I am such a soup girl, I still make them now and then in hot weather. And this recipe is so fresh, it really doesn’t need to be steaming hot, you know.

    Have a wonderful weekend. Hope you’re doing well in your cabin. Keep those updates coming! :-)

    • beyondthepeel May 3, 2013 at 10:42 pm #

      Always great to hear from you. It’s always amazing to me how temperatures can vary so wildly. I still have snow banks! Isn’t that hilarious.

Trackbacks/Pingbacks

  1. Healthy Living Organic Market - April 30, 2013

    […] or for a sit-down lunch at the Market. Our version of this recipe was inspired by a post found at Beyond the Peel, entitled “Smoky White Beans & White Red Pepper Kale Stew,” by France Morissette, […]

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