White Bean and Kale Stew

The Dutch Oven and slow-cooked stews are a winning combination. And this delicious White Bean and Kale Stew recipe is exactly that. Like most stew recipes, this hearty one-pot meal is both easy to prepare and delicious. Stews are typically simmered instead of boiled, ensuring the meat has ample time to absorb all the flavours from the aromatics and cook until tender.

The Dutch Oven is the perfect piece of cookware for preparing stews as it provides superior heat retention and even heat distribution. This allows the White Bean and Kale Stew to slow cook in the Dutch Oven, delivering moist and tender results.You can even use any type of sausage you have on hand to make the stew extra hearty! For a vegan-friendly alternative, skip the addition of sausage and swap the chicken stock for vegetable stock.

Our White Bean and Kale Stew takes under an hour to prepare and serves between four and six portions. For smaller or larger gatherings, adjust the ingredients accordingly and enjoy! Our White Bean and Kale Stew is ideal for a simple at-home family dinner, and thanks to the Dutch Oven's tight-fitting lid, it even makes for a crowd-pleasing dish to bring to potlucks. Here are all the ingredients you will need along with steps to follow before tackling this recipe.

Heat 1 Tbsp (15ml) of the oil in a Round French Oven over moderate heat. Add the sausage and cook, breaking the meat up with a wooden spoon, until the it loses its pink color, about 2-3 minutes. Add the remaining oil and stir in the onions. Cook, stirring occasionally, until the onions start to soften, about 5-7 minutes.

Add the garlic and kale to the pan and cook, stirring, until the kale wilts, about 3-5 minutes. Stir in tomatoes, chicken stock, salt and pepper; bring to a simmer. Reduce the heat and simmer, covered, until the kale is tender, about 15- 20 minutes.

Stir the beans into the stew and cook until warmed through, about 5-8 minutes.

Garnish with parsley before serving.