Oh how I enjoyed the long, three-day weekend. I had lots of downtime as well as a couple of workouts, a nice dinner out (more on that this week) and I had time for bulk cooking. One of my favorite past-times! I so enjoy spending a few hours in the kitchen prepping dishes that I can enjoy throughout the week.
I made two grain dishes, two bean dishes, baked a loaf of bread, made homemade seitan and even whipped up a tofu-based pudding (again, more on this later in the week).
Today, I’ll share one of the bean dishes.
JL’s Red Beans, Kale & Sun-dried Tomatoes
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Ingredients
- Avocado oil
- Onion, chopped
- Garlic, minced
- Banana pepper, chopped
- Apple (half a Fuji), diced
- Sun-dried tomatoes (soaked and drained, then sliced)
- Fresh basil
- Red beans (soaked overnight, rinsed and drained)
- Bay leaf
- Kale
- Water (filtered)
- Fresh thyme sprigs
- Salt and Pepper, to taste
Instructions
- First, don’t be alarmed that I have not given amounts for the ingredients. Long-time readers know that I have been leaning toward intuitive cooking. Just use what feels right for you!
- Saute onion, garlic and banana pepper in the avocado oil in the pressure cooker. Add diced apple and stir for a about 30 seconds. Add sun-dried tomatoes, basil, red beans, bay leaf, kale and enough water to cover everything, plus another quarter-inch.
- Place several sprigs of fresh thyme of top.
- Close pressure cooker lid and cook on high until reaching pressure. Reduce pressure (keep the regulator rocking) and cook for 8 minutes.
- Remove from heat and allow pressure to release naturally.
- Slowly remove the lid, away from you.
- Add salt and pepper.
Before going to pressure:
The final product:
The kale, banana pepper, thyme and basil are from my garden. Why the addition of apple, you may ask? This weekend I was reading Gena’s Back to School post (great tips!) and watched the latest video posts from Kathy and Gena. Kathy used agave (or maple syrup?) in her tofu scramble and I was intrigued. I love sweet and savory. I thought the addition of apple and sun-dried tomatoes would offer a natural sweetness that would go nicely with the kale, beans and pepper. It worked. This is a hearty dish that leaves you feeling light but plenty full!
16 thoughts on “Red Beans, Kale & Sun-dried Tomato Stew”
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I love the inclusion of banana pepper and apple. 🙂
It really worked — and it’s even better reheated a day or two later!
Yum! This looks so great! Yet another great-looking recipe using my favorite veg–Kale! Thanks.
Kale rules! 🙂
I really ought to put my pressure cooker to use again. I have totally abandoned it for far too long. This soup looks fantastic!
I, too, love spending time in the kitchen to prep dishes, ingredients for upcoming meals and recipes.Glad to hear you had a great weekend full of workouts, dining and fun in the kitchen.
Sweet and savory – a match made in heaven … and on my taste buds! This stew looks so hardy and healthy. I like your choices of combining the sweet with the savory. You got my creative juices flowin’ to come up with a raw soup/stew using your not so common choices for sweetness.
Have a nice short week!
Can’t wait to see what raw creation you come up with!
Mmm, this sounds good – and I bet the leftovers are even better! I love the idea of intuitive cooking.
I miss you! I miss everybody! I want everyone to come back!
Kristina — I find intuitive cooking freeing. I mean, honestly, it’s how I cooked when I first stumbled my way in the kitchen. Once I started blogging I did feel the need to record measurements, etc. Now I’m trying to find a balance of providing enough detail for a delicious dish and enough room for each person to make the dish their own.
I miss you tooooooo!
ThIs is definitely a soup I will be making! 🙂
I hope you like it! I pulled some out of the freezer this morning 🙂
This looks PERFECT. Great winter dish.
Great summer dish! 😉 Filled with veggies fresh from the garden and in season. But I’m sure I would love a variation in the fall and winter, too!
Oh, that sounds like a great pot of stick-to-yer-ribs goodness! I love kale and bean soups.
I don’t have a pressure cooker. Can I use a crock pot?
Certainly! If you are using cooked beans the cooking time should be nominal. I do not know about using dry, soaked beans in a crock pot so you might want to refer to your usual manual for that.