Vegetarian Romanian Bean Stew
with Lacinato Kale & Butternut
Cooking time
30 minutes
Servings
2/4
Calories
420 /serving
Sometimes you need to stir the pot, in a good way! It unifies the rich, smoky flavours of this Romanian-inspired veggie stew, stocked with squash, kidney beans and kale. Garnish it with croutons and parsley, and you’ll be stoked to dig in.
We will send you:
- 1 Onion (or shallot)
- 200g Diced butternut squash
- ½ Bunch of lacinato kale
- 14g Parsley
- 2 Garlic cloves
- 1 Celery stalk
- 60ml Vegetable demi-glace
- 100ml Tomato sauce
- 25g Croutons
- 398ml White kidney beans (canned)
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
Contains: Milk • Sulphites • Wheat
You will need:
Large pot
Salt & pepper (S&P)
Strainer
Olive oil
Total Fat
7 g
Saturated Fat
1 g
Sodium
1120 mg
Total Carb
77 g
Sugars
17 g
Protein
22 g
Fibre
21 g
Preparation
Mise en place
- Mince the garlic.
- Roughly chop the parsley leaves and stems.
- Halve, peel and small-dice the onion.
- Small-dice the celery.
- Remove the kale leaves from the stems; roughly chop the leaves.
- Drain and rinse the kidney beans; mash ½.
Start the stew
- In a large pot, heat a drizzle of olive oil on medium.
- Add the onion and celery. Sauté, 4 to 5 min., until browned and softened.
- Add the garlic and spices. Sauté, 30 sec. to 1 min., until fragrant.
- Add the tomato sauce, demi-glace and 1 cup water (double for 4 portions); bring to a boil.
- Reduce the heat to medium and cook, stirring occasionally, 2 to 3 min., until slightly thickened.
Finish the stew
- To the pot, add the squash, kidney beans, 1 cup water (double for 4 portions) and S&P; bring to a simmer.
- Cook, stirring often, scraping up any browned bits, 5 to 6 min., until the stew has thickened and the squash is cooked through.
- Add the kale and cook, stirring often, 1 to 2 min., until wilted.
- If the sauce seems dry, gradually add up to ¼ cup water until you achieve your desired consistency.
Plate your dish
- Divide the stew between your bowls.
- Garnish with the croutons and parsley. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights Ontario’s rich Indigenous culinary traditions. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
