Bright green kale makes a great addition for both color and flavor to this bean stew, which is
on the table in a relatively short time because I developed it with canned beans. Serve it over
brown or white rice.
Makes 4 to 6 servings | Prep time: 15 minutes | Minimum cook time: 11⁄2 hours in a medium slow cooker
11⁄2 pounds kale
1⁄4 cup olive oil
2 large onions, diced
3 garlic cloves, minced
2 green bell peppers, seeds and ribs removed, and chopped
2 jalapeño or serrano chiles, seeds and ribs removed, and finely chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 bay leaf
2 (15-ounce) cans pinto beans, drained and rinsed
1 (28-ounce) cans diced tomatoes, undrained
2 cups Vegetable Stock (page 24) or purchased stock
3 tablespoons tomato paste Salt and freshly ground black pepper to taste
1. Discard coarse stems from kale, then rinse and chop leaves. Place leaves in the
2. Heat oil in a small skillet over medium-high heat. Add onion, garlic, bell peppers, and chiles, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Reduce the heat to low, and stir in chili powder, cumin, oregano, and bay leaf. Cook over low heat for 1 minute, stirring constantly. Scrape mixture into the slow cooker.
3. Add pinto beans, tomatoes, stock, and tomato paste to the slow cooker. Cook on Low for 3 to 5 hours or on High for 11⁄2 to 2 hours, or until kale is tender. Remove and discard bay leaf, season to taste with salt and pepper, and serve hot.
Kale is the pretty cousin in the cabbage family. Its flavor is very mild, and it has frilly deep
green leaves that look like a bouquet of flowers rather than a tight head. Buy small heads
that are perky and not limp.
The dish can be prepared up
to 2 days in advance and refrigerated,
tightly covered. Reheat it, covered,
over low heat until hot, stirring
Substitute Swiss chard or escarole
for the kale.
Cider Mill Press loves slow cookers (especially during our cold Maine winters!), so we've developed a cookbook for every lifestyle! Our eight cookbooks feature everything from Gluten-Free to Paleo to Low-Acid and Low-Carb meals for the slow cooker, with recipes for breakfast, lunch, dinner, desserts, and side dishes.