Lima Bean and Kale Stew

This hearty and yummy stew was inspired by a New York Times recipe, but has diverged quite a bit.  Serve over quinoa or rice (make about 1 1/2 cups dry to go with it) or maybe even a baked potato!  (oooh, I like that idea for next time!)

IMG_9143

  • Olive oil or water or broth for sauteing
  • 1 onion, chopped (about 1 1/2 cups)
  • 5 cloves garlic, minced
  • 1 carrot, sliced lengthwise and chopped
  • 1 celery, sliced lengthwise and chopped
  • 3 cans lima beans (or 2 cups dry, cooked ahead of time), rinsed
  • 1 6 oz can tomato paste
  • 3 cups veggie broth
  • 1 tsp dried parsley or 1 Tbsp fresh
  • 1 tsp thyme
  • 1 bay leaf
  • 1 tsp herbs de provence
  • 1/2 tsp black pepper
  • 1 bunch kale, stems removed and finely chopped

Saute the onion and garlic until translucent.  Add all remaining ingredients and bring to a boil.  Simmer, covered, until everything is tender.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s