smoked paprika stewThe clocks have gone forward so it’s officially time to eat hearty stews (it’s always OK to eat big stews in my opinion)…….like this warming Spanish white bean, kale + smoked paprika one pot wonder. I’m going to do you a favour now cos I’m feeling nice. Here goes – if you don’t already have this smoked paprika in your life then get involved…….immediately.Smoked paprika

It’s Spanish, it’s sweet, it’s smokey, it’s rich, it’s burnt red, it’s magical, like in a transform a mediocre dish kinda way. And it’s just a spice so try it out for an authentic Spanish tasty addition to your fav meals. This sweet variety is not at all spicy but you can buy a hotter version also, cunningly called ‘hot smoked paprika’ – be careful which one you pick up! Smoked paprika is great in stews, in stir fried spanish style rice, dips, sprinkled over potato wedges, stirred into casseroles, in pasta sauce…………yep, La Chinata may turn into your new best friend.A big pot of smoked paprika stew

This white bean, kale + smoked paprika stew is a feel good eat, packed full of flavour, warming, nourishing -hugging you from the inside out……ahhh bless. It’s super versatile so add your favourite veggies and preferred white beans. I would suggest haricot or cannellini to anyone who’s not keen on pulses as they’re no different to the ones in a can of heinz…..this will be a lot tastier though, naturally!process

This white bean, kale + smoked paprika stew really does care a lot, with it’s 6 servings of vegetables per portion and warming smokey tones – it really is the stew that just keeps giving.

Served with socca (of course) but rice, breads or potatoes would be ย nice.Smoked paprika stew + socca

White bean, kale + smoked paprika stew

(serves 2)

1 tablespoon olive oil
1 red onion, chopped
3 cloves garlic, minced
1 red pepper, diced
1 carrot, diced
1 cup butternut squash, cubed
1 tablespoon sun dried tomato paste
1 can chopped tomatoes + 1 can water
1 teaspoon each of dried thyme + smoked paprika
2 large handfuls kale, torn into small pieces
250 grams white beans (haricot, cannellini, butter or chick peas)

Method:

1. Heat the oil in a large pan + gently fry the onion, garlic, carrots, pepper + squash for 10 minutes until fragrant + softened.
2. Add the tomato paste, chopped tomatoes, water, thyme + smoked paprika. Stir + simmer for 15 minutes.
3. Add the beans, kale + season to taste. Continue cooking for a further 15 until the beans begin to soften + break down.
4. Serve immediately with warm bread or baked sweet potatoes.

 

2 comments on “White Bean, Kale + Smoked Paprika Stew (GF + Vegan)”

  1. It sounds delicious! I too am a big fan of smoked paprika. ๐Ÿ™‚ How do you think this would go if I substituted potato for the butternut squash (boyfriend is not a fan) and left out the capsicum (allergy)?

Leave a Reply

Your email address will not be published. Required fields are marked *