Go Back
Homemade Smoky and Spicy White Bean Stew with Potatoes & Kale photo

Smoky and Spicy White Bean Stew with Potatoes & Kale

This Smoky and Spicy White Bean Stew is a cozy, hearty delight! Packed with flavors, it's perfect for chilly nights and easy weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon heat-tolerant oil, such as avocado
  • 1 medium yellow onion small dice
  • 1 medium carrot small dice
  • 1 stick celery small dice
  • Sea salt and pepper to taste
  • 1 teaspoon dried chili flakes or to taste
  • 2 teaspoons smoked paprika
  • 1 teaspoon fresh thyme leaves minced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 lb new potatoes chopped into 1-inch pieces
  • 1 cup cooked navy beans drained and rinsed
  • 14.5 oz can crushed tomatoes
  • 2 cups vegetable stock
  • 1 cup chopped green beans
  • 2 cups chopped kale packed

Equipment

  • Large pot or Dutch oven
  • Cutting board and knife
  • Wooden spoon
  • Measuring Spoons
  • Canning jar or bowl

Method
 

  1. In a large pot or Dutch oven, heat 1 tablespoon of heat-tolerant oil over medium heat. Once hot, add the diced onion, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. Season with sea salt and pepper to taste.
  2. Stir in the dried chili flakes, smoked paprika, and fresh thyme. Cook for an additional minute, allowing the spices to bloom and fill your kitchen with their aroma.
  3. Add the minced garlic and tomato paste to the pot, stirring well to combine. Cook for another 2-3 minutes, letting the garlic become fragrant.
  4. Toss in the chopped new potatoes and the rinsed navy beans. Stir everything together, ensuring the potatoes are well-coated with the spice mixture.
  5. Add the can of crushed tomatoes and the vegetable stock to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 15 minutes.
  6. After 15 minutes, stir in the chopped green beans and kale. Cover the pot again and let it cook for an additional 10-15 minutes, or until the potatoes are tender and the greens are wilted.
  7. Before serving, taste the stew and adjust the seasonings with more salt, pepper, or chili flakes if desired.

Notes

  • Feel free to swap navy beans for other types like chickpeas or black beans.
  • Add more vegetables such as zucchini or bell peppers for extra nutrition.
  • If you prefer a creamier stew, add a splash of coconut milk or cream at the end.