It’s been a crazy, stressful time over here at ELS HQ. This past weekend I wrapped up a very busy 2-day craft fair (thanks to all of you who stopped by and said hi!) and mailed out a bunch of etsy orders in time for Christmas. All I wanted after a weekend of take-out was a good bowl of comfort. This stew fit the bill nicely.
This meal came together from random fridge and cupboard bits since I hadn’t done a proper grocery shop in a while. Thankfully, it turned out to be a lovely meal. I was inspired by this chickpea, sweet potato & tahini stew that I made a couple months back. I wanted something that surprising and comforting and what resulted was quite a bit different. While this recipe contains many of the same components, it’s definitely more of a traditional stew. But please, don’t think this is boring in any way at all. Nope, this meal is full of flavour & interest.
I used some fantastic hot fennel Italian sausage that had plenty of heat, though if you skip the sausage for a vegetarian/vegan version, or you are using milder sausage, just add in some dried chilis or a few dashes of sriracha. I think a good amount of spice helps to add to that feeling of comfort and warmth during the winter and I crave that heat this time of year. Yams, sliced carrots, cannelli beans and kale are brought in to fill out the dish, and everything gets cooked in a tomatoey broth.
Loaded with vegetables and spicy sausage, this hearty and healthy stew was the perfect respite from the crazy stress that I’ve been under. My husband and I ate our bowls quickly and went back for seconds. And don’t forget to top with a good grating of Parmesan!
white bean, yam & kale stew (with sausage)
Make this vegetarian by leaving out the sausage & subbing in your favorite vegetarian sausage when you add in the kale. Make sure to add in some chili peppers or your favorite hot sauce to get a bit of heat!
1 T olive oil
1/2 onion, diced
2 cloves garlic, minced
1 celery stalk, diced
1 carrot, cut into coins
2 fresh hot Italian sausages, sliced
2 small yams or sweet potatoes, diced
1 t herbs de provence
1 14oz can of diced tomatoes
1 c chicken or vegetable stock
1 can of cannelli beans, drained & rinsed
5 large leaves of kale, ribs removed & sliced thinly
salt & pepper to taste
grated Parmesan cheese, for topping
Heat oil in a large pot over medium heat. Add onion, garlic, carrots, and celery and sprinkle with a bit of salt. Add in sausage and stir until the sausage changes colour and browns slightly. Pour in the tomatoes with their juice, along with the herbs, diced yams, beans and stock. Stir and cover to bring mixture to a boil. Reduce heat and let simmer until yams are tender, about 15 minutes. Stir in kale and cook for 5 more minutes, seasoning with salt & pepper if needed. Serve in deep bowls topped with Parmesan. Serves 2 with leftovers, or fills 4 bowls.