Bean and Vegetable Stew

Ingredients

• 300 g dried fava beans (or Anasazi beans)
• 500 g kale
• 1 red bell pepper
• 3 spring onions
• 1 onion
• 2 Garlic cloves
• 2 tbsp Rapeseed oil
• 400 g diced tomatoes (canned)
• 500 ml vegetable broth
• 2 sage leaves
• 2 thyme sprigs
• Salt
• Pepper
• 0.5 tsp cumin powder

Instructions

1. 1.

   Soak beans overnight in plenty of water. Drain the beans the next day and cook them in about 1 liter of water for 1.5–2 hours.

2. 2.

   Clean, wash, and cut kale into small pieces; remove tough leaf tips. Halve the bell pepper, deseed, wash, and dice it. Trim and finely slice spring onions. Peel onion and garlic and dice them finely.

3. 3.

   Heat oil in a pan. Add onion and garlic and sauté for 2–3 minutes over medium heat. Add kale and spring onions and briefly wilt them.

4. 4.

   Pour in tomatoes and broth, season with sage, thyme, salt, pepper, and cumin, then simmer on low heat for 30 minutes. About 15 minutes before the end of cooking, stir in the bell pepper cubes.

5. 5.

   Take about a ladleful of beans from the cooking liquid, puree it with a little broth, and add to the stew. Drain the remaining beans and let them dry. Mix everything together and serve divided among four bowls.