Comforting one pot three bean kale and mushroom stew!
Comforting stews are the kind of dish I make all the time but I never write down what I throw in them because they are usually filled with what ever I have in the fridge/cupboard at the time.
So it’s about time they make a feature here on Cupful of Kale. I grew up eating a lot of stews and casseroles and when my mum would make them they would always fill me up and feel like home. So I guess they’re kinda nostalgic too.
Whether you are vegan or not, the chances are you will have tins of beans stocked away somewhere. Beans are so cheap too so I guess this is a budget friendly recipe too.
I used kidney beans, butter beans and black beans for this recipe but you can easily substitute these for what you have or prefer. Chickpeas and borlotti beans would also work nicely.
Kale and mushroom are ALWAYS stocked in my fridge so it is no surprise I added them. They appear in most of my recipes. The mushrooms are great for a chunky, meaty texture and kale is added for some greens and just because I love it.
This stew is so easy to make and pretty hands off, once the veg has fried you can let is simmer away until its ready. Oh yeah and it’s a one pot dish which is so welcome on a weeknight. Anything to save on washing up, am I right?
For more comforting vegan recipes you may enjoy these:
As always if you make this one pot 3 bean stew be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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- 2 red onions
- 6 garlic cloves
- 200g (about 8) chestnut mushrooms
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp smoked paprika
- 1/2 tsp hot paprika
- 2 tins chopped tomatoes
- 1 stock cube
- 1 tin (400g) kidney beans
- 1 tin (400g) butter beans
- 1 tin (400g) black beans
- 1 tbsp dried mixed herbs
- 1 heaped tbsp peanut butter
- 2 cups packed chopped kale
- Handful of fresh coriander
Heat a tbsp of rapeseed (or other vegetable) oil in a heavy bottom pan on medium heat.
Roughly chop the onions and mince the garlic and add to the pan.
Once translucent, add the mushrooms (cut into quarters) and continue to fry until browned.
Add the cumin, paprika, garam masala and herbs. Give it a good stir until fragrant.
Add the chopped tomatoes, beans, stock cube and peanut butter and let it gently simmer for about 15 minutes. Add the chopped kale and cook for a further 5 minutes.
It is ready when the sauce has thickened and is deep red in colour. Season with salt and pepper and add the chopped coriander.
I used a Kallo Organic Stock Cube and Whole Earth smooth peanut butter.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 291Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 139mgCarbohydrates: 49gFiber: 14gSugar: 9gProtein: 18g