Navy Beans and Kale Stew

This time of year really has a special feel to it, a renewal, new start sort of thing. I haven’t been in school for a few years now but I still feel the same excitement and sense of urgency to get things done. Or that might just be me this week running behind everything after spending a the long relaxing week-end in MontrĂ©al. All this busyness makes me just really want to sit on the couch and hang out in a blanket and warm socks while eating all sorts of warming things. And this is exactly what I finally did last night. We took the evening off, sort of, and we made this simple stew for dinner which made the cool rainy evening that more cozy.

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It is quite straightfoward to make, if you don’t have dry navy beans you can replace them by canned beans but reduce the cooking time. You can add some herbs to it (especially if you decide to skip the pancetta) but I like the super simpleness of it with most of it’s flavor coming from the pancetta. We had quite salty pancetta so I didn’t add any salt but feel free to add some if yours is not too salty (but check before!). You can serve it with some pepper flakes and a bit of parmasan for a little bite.

Navy Beans and Kale Stew

  • 150g pancetta, chopped
  • 1 tbsp olive oil
  • 1/2 large onion, diced
  • 1 celeri stick, diced
  • 1 large carrot, diced
  • 2 cup navy beans, soak overnight or for a few hours
  • 5 cups of vegetable stock
  • 1 bunch of kale, cut in large pieces

In a large pot, heat the olive oil (medium-high heat). Add the pancetta an cook for a few minutes. Add the onion, carrot and celeri, cover and cook for 5 minutes. Add the beans and the stock, bring to a boil. Reduce the heat and let simmer for about 1 hour, until your beans are cooked. Add the kale and simmer for 10 minutes. Serve with pepper flakes and/or a bit of parmesan!