15. Kale and Flageolet Bean Stew
Ingredients
- 1 Tbsp olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 100g peeled and diced new potatoes
- 100g peeled and sliced or diced carrots
- 450ml veg stock I make mine with 2 tsp marigold vegan bouillon.
- 1 bay leaf
- 50g kale, tough stem removed and leaves chopped
- 1/2 of a 400g can flageolet beans, drained and rinsed
- 1 Tbsp chopped fresh parsley
Instructions
- Heat the oil and fry onion for 2 minutes or until soft. Stir in potato and carrot and fry for 3 minutes. Stir in the garlic, stir then add the stock and bring to the boil. Add the bay leaf, kale and beans, return to the boil then cover and simmer for 15 minutes or until veg is tender. Ladle into bowls then sprinkle over the parsley.
- Serve with toasted bakery bread, sourdough is especially nice, spread with vegan butter.