Kale And Good Mother Stallard Bean Stew
This hearty Good Mother Stallard bean stew is a comforting and flavorful dish that is perfect for a cozy meal. The creamy beans are simmered with aromatic vegetables, white wine, and fresh herbs, creating a delicious and nourishing stew that is sure to warm you up from the inside out. Enjoy a bowl of this rustic stew on a chilly evening for a satisfying and nutritious dinner.
— Constant Cookbook
Ingredients
- 1 cup dried Good Mother Stallard beans, picked over, rinsed, soaked and drained
- 1/2 small yellow onion
- 1 carrot, cut in half crosswise
- 1 celery stalk, cut in half crosswise
- Kosher salt, to taste
- 1/4 cup olive oil
- 4 large shallots, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, diced
- Freshly ground pepper, to taste
- 1 cup dry white wine
- 3 cups chicken or vegetable stock
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 bunch kale, center ribs and stems removed, leaves blanched and roughly chopped
- 1 Tbs. sherry vinegar
- 2 Tbs. chopped mixed fresh herbs, such as tarragon, parsley and chives
Instructions
- Place the beans in a large pot and add water to cover by 2 inches. Add the onion, carrot and celery pieces. Bring to a simmer over medium-high heat, reduce the heat to medium-low and simmer, stirring occasionally, until the beans are tender, 1 to 1 1/2 hours. Season with salt, then drain the beans. Remove and discard the onion, carrot and celery. Transfer the beans to a bowl.
- In a Dutch oven over medium heat, warm the olive oil. Add the diced shallots, carrots, celery and garlic and cook, stirring occasionally, until tender, 8 to 10 minutes. Season with salt and pepper. Add the wine and simmer until the liquid is reduced, about 4 minutes.
- Add the cooked beans, stock, thyme sprigs and bay leaf, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer to meld the flavors and reduce the stock slightly, about 20 minutes.
- Add the kale and simmer for 5 minutes more. Remove and discard the thyme sprigs and bay leaf. Sir in the vinegar and chopped herbs. Season with salt and pepper.
- Ladle the stew into warmed bowls and serve immediately. Serves 4.
- Williams-Sonoma Kitchen.
Yield
Serves 4.
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