Kale and Good Mother Stallard Bean Stew

Name: Kale and Good Mother Stallard Bean Stew
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup dried Good Mother Stallard beans, picked over, rinsed, soaked and drained; 1/2 small yellow onion; 1 carrot, cut in half crosswise; 1 celery stalk, cut in half crosswise; Kosher salt, to taste; 1/4 cup olive oil; 4 large shallots, diced; 2 carrots, diced; 2 celery stalks, diced; 2 garlic cloves, diced; Freshly ground pepper, to taste; 1 cup dry white wine; 3 cups chicken or vegetable stock; 3 fresh thyme sprigs; 1 bay leaf; 1 bunch kale, center ribs and stems removed, leaves blanched and roughly chopped; 1 Tbs. sherry vinegar; 2 Tbs. chopped mixed fresh herbs, such as tarragon, parsley and chives

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Originally from Africa, these rich, nutty beans are large in size and have a creamy texture, making them an excellent addition to stews like this one.

Be sure to soak the beans before cooking. To soak overnight, place the beans in a large pot and add water to cover by 2 inches. The next day, drain the beans and cook as directed below. For a quick soak, place the beans in a large pot and add water to cover by 2 inches. Bring to a boil over high heat, remove from the heat, cover the pot and let stand for 1 hour, then drain the beans and cook. To decrease the cooking time by about half, cook the soaked beans in a pressure cooker on high pressure.

Prep Time 15 minutes
Cook Time 100 minutes
Servings 4

Ingredients

1 cup dried Good Mother Stallard beans, picked over, rinsed, soaked and drained
1/2 small yellow onion
1 carrot, cut in half crosswise
1 celery stalk, cut in half crosswise
Kosher salt, to taste
1/4 cup olive oil
4 large shallots, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, diced
Freshly ground pepper, to taste
1 cup dry white wine
3 cups chicken or vegetable stock
3 fresh thyme sprigs
1 bay leaf
1 bunch kale, center ribs and stems removed, leaves blanched and roughly chopped
1 Tbs. sherry vinegar
2 Tbs. chopped mixed fresh herbs, such as tarragon, parsley and chives

Directions

Place the beans in a large pot and add water to cover by 2 inches. Add the onion, carrot and celery pieces. Bring to a simmer over medium-high heat, reduce the heat to medium-low and simmer, stirring occasionally, until the beans are tender, 1 to 1 1/2 hours. Season with salt, then drain the beans. Remove and discard the onion, carrot and celery. Transfer the beans to a bowl.

In a Dutch oven over medium heat, warm the olive oil. Add the diced shallots, carrots, celery and garlic and cook, stirring occasionally, until tender, 8 to 10 minutes. Season with salt and pepper. Add the wine and simmer until the liquid is reduced, about 4 minutes.

Add the cooked beans, stock, thyme sprigs and bay leaf, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer to meld the flavors and reduce the stock slightly, about 20 minutes.

Add the kale and simmer for 5 minutes more. Remove and discard the thyme sprigs and bay leaf. Sir in the vinegar and chopped herbs. Season with salt and pepper.

Ladle the stew into warmed bowls and serve immediately. Serves 4.

Williams-Sonoma Kitchen.