Name: Bohnen-Gemüseeintopf mit Grünkohl – herzhaft, aromatisch und einfach
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: German
Ingredients: 300 g dried cranberry beans or Anasazi beans; 500 g kale, stems removed and leaves chopped; 1 red bell pepper, diced; 3 spring onions, sliced; 1 onion, diced; 2 garlic cloves, minced; 2 tbsp canola oil; 400 g canned diced tomatoes; 500 ml vegetable broth; 2 sage leaves; 2 sprigs fresh thyme; Salt, to taste; Black pepper, to taste; ½ tsp ground cumin

Description

This hearty bean and vegetable stew is packed with tender beans, nutrient-rich kale, tomatoes, peppers, and fresh herbs. A touch of cumin adds warm flavor, making this comforting one-pot meal perfect for a cozy lunch or dinner.

Ingredients

300 g dried cranberry beans or Anasazi beans
500 g kale, stems removed and leaves chopped
1 red bell pepper, diced
3 spring onions, sliced
1 onion, diced
2 garlic cloves, minced
2 tbsp canola oil
400 g canned diced tomatoes
500 ml vegetable broth
2 sage leaves
2 sprigs fresh thyme
Salt, to taste
Black pepper, to taste
½ tsp ground cumin

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Instructions

Soak the dried beans in plenty of water for 8–12 hours or overnight. Drain and rinse well.
Place the soaked beans in a large pot, cover with fresh water, and simmer until tender, following the cooking time recommended for your beans. Drain and set aside.
Heat the canola oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
Add the garlic, red bell pepper, and spring onions. Cook for another 2–3 minutes.
Add the canned diced tomatoes, vegetable broth, sage leaves, thyme, and ground cumin. Stir to combine.
Add the cooked beans and bring the stew to a gentle boil.
Reduce the heat, cover, and simmer for about 15 minutes so the flavors can blend.
Add the chopped kale and simmer for another 5–8 minutes, until the kale is tender but still vibrant.
Remove the sage leaves and thyme stems. Season with salt and freshly ground black pepper to taste.
Serve hot with crusty bread or your favorite side dish.

Notes

Dried cranberry or Anasazi beans can be substituted with another variety of dried beans.
For a quicker version, use about 600–700 g cooked canned beans and rinse them before adding.
Add a splash of extra vegetable broth if the stew becomes too thick.
The stew tastes even better the next day after the flavors have had time to develop.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Stew
Method: Stovetop
Cuisine: German