Garlicky White Bean Stew

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Garlicky White Bean Stew

Garlicky White Bean Stew

Garlicky White Bean Stew


Knob of coconut oil or ghee

2 medium onions

6 cloves garlic

1 teaspoon smoked paprika (optional, but really delicious)

5 bay leaves

Pinch chili flakes

Sea salt

Cracked black pepper

2- 2 ½ cups cooked white beans (lima, butter, navy, cannelini…)

2 cups packed shredded kale leaves

2 cups vegetable broth

1 can (14 oz.) organic whole tomatoes

Cold-pressed olive oil to garnish


1. Heat a knob of oil in a large stockpot. Slice onions and add to the pot with a couple pinches sea salt, chili, bay leaves and paprika. Cook for a few minutes until the onions have softened, then add sliced garlic. If the post becomes dry, add a little juice from the tinned tomatoes.

2. Add all other ingredients, bring to a boil, season to taste, and serve with a drizzle of olive oil (since everything is cooked, you don’t need to heat it long). If you are going to let it simmer for a while, add the kale about 5-10 minutes before serving so that it retains more of its nutritional value.

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