Kidney Bean Stew with Pickled Cabbage
A robust stew, perfect for a cold day. It's inspired by a recipe in Joe Yonan's fabulous book Cool Beans, a must for anyone interested in adding more legumes to their diet. While I prepared it on the spur of the moment with items in the cabin pantry, I've made Joe's dish so many times, it definitely influenced my cooking that day. I served the stew with corn tortillas I toasted briefly over a gas flame. If you don't have the time or inclination to make the pickled cabbage, simply slice cabbage thinly and sprinkle on top of each serving.
Ingredients
Pickled Red Cabbage
- ¾ cup cider vinegar
- ¾ cup water
- ¾ teaspoon coarse kosher salt
- ¾ teaspoon sugar
- ¼ head red cabbage, cut into wedges, then sliced crosswise about 1/2 thick (about 2 cups sliced cabbage)
Kidney Bean Stew
- 2 tablespoons olive oil
- 1 large red bell pepper, seeded cut into ½-inch pieces
- 1 large red onion, chopped
- Coarse kosher salt and freshly ground. black pepper
- ½ bunch kale, chopped
- 1¼ teaspoons ground coriander
- 1 teaspoon Aleppo pepper or ground ancho chile
- 1 teaspoon coarse kosher salt
- 2 15.5 oz cans red kidney beans, with liquid
- 1¼ cups (or more) water
- 2 teaspoons maple syrup
- Greek yogurt
- Chopped fresh mint and/or cilantro
Instructions
Pickled Cabbage
- Combine cider vinegar, ¾ cup water, salt and sugar in a medium saucepan. Bring to a boil. Add the cabbage and cook for 2 minutes. Transfer the cabbage and liquid to a class or ceramic bowl. Press the cabbage under the liquid. Let cool while preparing the stew. (This will keep in the fridge for up to 2 weeks.)
Kidney Bean Stew
- Heat the oil in a heavy large saucepan over medium heat. Add the bell pepper and onion, and sprinkle with salt and pepper. cook for 5 minutes, stirring occasionally. Add the kale and continue cooking until the onion is tender and begins to brown, about 5 minutes longer. Add the coriander, Aleppo pepper and 1 teaspoon salt, and stir until fragrant, about 30 seconds.
- Add both cans of beans with their liquid to the pot. Add 1¼ cups water and the maple syrup. Bring the stew to a boil. Reduce the heat and simmer until the beans and vegetables are tender and flavors blend, pressing some of the beans against the side of the pot to thicken the stew slightly, about 10 minutes. Taste and adjust the seasonings. (This will keep in the fridge for 3 days. Rewarm before serving, thinning with more water if needed.)
- Divide the stew among bowls. Top each with a dollop of yogurt and sprinkle with fish herbs. Using a fork, transfer some pickle cabbage to the top of each and serve.