Best Rice And Bean Stew With Kale Autumn Delight Recipes

White Beans With Kale and Rice image

Provided by sofie-a-toast

Categories Stew

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 12

3/4 lb kale
2 tablespoons extra virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1/2 lb small dry white bean, washed and picked over
1 bay leaf
salt
1 cup rice
2 cups chicken broth or 2 cups vegetable broth
fresh ground pepper (i liked lemon pepper)
3 teaspoons fresh lemon juice
parmesan cheese

Steps:

Stack the kale leaves and cut in wide ribbons or chop coarsely. Set aside.
Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the onion. Cook, stirring often, until the onion softens, about five minutes. Add half the garlic, and stir together for 30 seconds to a minute until fragrant.
Add the beans, bay leaf, and 2 quarts water. Bring to a gentle boil, reduce the heat and lightly boil for one hour. Add the remaining garlic and salt to taste, and simmer for another 30 minutes to an hour until the beans are tender. At this point, most of the liquid may have boiled away, as the mixture becomes dry, add chicken broth, 1/2 cup at a time as it boils away. Continue to do so throughout the rest of the steps/process.
Add the rice and pepper, and simmer 15 minutes until the rice is tender. Stir in the kale leaves, and simmer another five to 10 minutes until the kale is tender but still bright. The mixture should be thick like risotto. Season to taste with salt and a lot of fresh black pepper. Squeeze on the fresh lemon juice , and serve topped with Parmesan cheese.

Nutrition Facts : Calories 335.2, Fat 5.9, SaturatedFat 0.9, Sodium 280.9, Carbohydrate 57.2, Fiber 7.7, Sugar 1.9, Protein 14.8

Tuscan Kale and White Bean Stew image

Provided by Food Network Kitchen

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

1/3 cup vegetable base, such as Vogue Vegebase
2 tablespoons butter substitute, such as Earth Balance Buttery Spread
1 tablespoon extra-virgin olive oil, plus more for drizzling
3 carrots, diced
3 inner stalks celery, diced
1 large Spanish onion, diced
Kosher salt and freshly ground black pepper
2 sprigs thyme
1 sprig rosemary
4 cloves garlic, minced
Two 14-ounce cans cannellini beans (do not drain)
Zest of 1 lemon
1 pound Tuscan kale, tough stems discarded and leaves chopped, washed and dried (about 8 cups)

Steps:

Combine the vegetable base and 8 cups water in a saucepan. Bring to a simmer, whisking to dissolve the base. Set aside.
Place a Dutch oven or soup pot over medium-high heat. Add the butter substitute and olive oil and heat until melted. Add the carrots, celery and onions and season with salt and pepper. Saute until tender, about 5 minutes. Tie the thyme and rosemary into a bundle with kitchen string and add it to the pot along with the garlic. Cook for 1 minute more.
3. Add the beans and their liquid, the lemon zest and vegetable stock. Bring to a simmer and cook until the beans are tender, about 10 minutes. Add the kale, season with salt and pepper and simmer until the kale has wilted and softened a bit, 7 to 8 minutes.
Divide the soup among bowls and drizzle with olive oil.