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🍲 Spicy Kidney Bean Kale Stew

618 kcal · 30 min · 4 servings

Ingredients

• Cabanossi 2 pcs
• onions, yellow 1 pc
• potatoes, waxy 500 g
• soup vegetables 1 bunch
• oil 2 tbsp
• bacon strips 125 g
• tomato paste 2 tbsp
• bay leaves, dried 2 pcs
• vegetable broth 1 L
• kale, fresh 200 g
• kidney beans 300 g
• parsley, fresh 10 g
• salt pinch
• pepper, black ground pinch
• cayenne pepper 0.5 tsp

Instructions

1. 1. Slice the Cabanossi sausages.
2. 2. Halve the onions, peel them, and slice them.
3. 3. Peel the potatoes and cut them into cubes.
4. 4. Peel the soup vegetables, wash them, and cut them into cubes.
5. 5. Heat oil in a pot over high heat.
6. 6. Fry the Cabanossi slices and bacon strips for about 3 minutes until lightly browned.
7. 7. Stir in the tomato paste and roast it for about 2 minutes.
8. 8. Add the potatoes, soup vegetables, and bay leaves to the pot.
9. 9. Deglaze the mixture with broth.
10. 10. Simmer the stew covered on low heat for about 20 minutes.
11. 11. Wash the kale and tear it into bite-sized pieces.
12. 12. Spin the kale dry.
13. 13. Drain the kidney beans in a sieve.
14. 14. Wash the parsley and shake it dry.
15. 15. Finely chop the parsley.
16. 16. Add the kale and beans to the stew.
17. 17. Cook everything together for about 5 minutes.
18. 18. Season the stew with salt, pepper, and cayenne pepper.
19. 19. Serve the stew in deep plates.
20. 20. Sprinkle the dish with the chopped parsley.

Nutrition per serving

• kcal: 618
• Protein: 29 g · Fett/Fat: 24 g · Carbs: 68 g