Vegan Italian-Inspired White Bean & Green Pepper Stew
with Oven-Crisped Kale over Fluffy Rice
Cooking time
25 minutes
Servings
2/4
Calories
710 /serving
If only getting ready for winter could always be as simple as this: prepare a heart-warming vegetarian stew, warm your hands around the bowl and then savour slowly on a cozy evening. Inspired by Italian foodways, you’ll make use of nutritious white beans, cooked with garlic, tomato paste and morsels of green pepper. Ladle it out over a reassuring layer of warm white rice, and cue up some contrast from lacinato kale, oven-crisped to crinkly.
We will send you:
- 2 Garlic cloves
- 1 Green pepper
- 1 Bunch of lacinato kale
- 540ml White kidney beans (canned)
- 160g White rice
- 15ml Tomato paste
- 100ml Tomato sauce
- 30ml Vegetable demi-glace
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
You will need:
Medium pot
Large pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
10 g
Saturated Fat
1 g
Sodium
1500 mg
Total Carb
137 g
Sugars
14 g
Protein
32 g
Fibre
29 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Start the stew
Drain and rinse the kidney beans. Core and medium-dice the green pepper. Mince the garlic. In a large pot, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the green pepper and tomato paste. Cook, stirring frequently, 1 to 2 min., until dark red and the green pepper is beginning to soften; season with the spices and S&P.
Finish the stew
To the pot of stew, add the kidney beans, tomato sauce, demi-glace and ¾ cup water (double for 4 portions). Cook, stirring occasionally, 4 to 5 min., until combined.
Roast the kale
Meanwhile, remove the kale leaves from the stems; tear the leaves into 2-inch pieces. On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, flipping halfway, 5 to 6 min., until crisp.
Plate your dish
Divide the rice between your plates. Top with the stew and kale. Bon appétit!
