Garlicky Greens and Beans Stew

1/4 Cup Olive Oil

1 Medium Red Onion, Diced

1 Whole Bulb Garlic (12 - 15 Cloves), Peeled and Finely Minced

8 Ounces Mushrooms, Roughly Chopped

1 Bay Leaf

1 Teaspoon Dried Basil

1 Teaspoon Dried Rosemary

2 Teaspoons Smoked Paprika

1/2 Teaspoon Ground Cumin

1/2 Teaspoon Ground Corriander

1/4 Teaspoon Red Pepper Flakes

2 Tablespoons Tamari or Soy Sauce

1 Cup Mushroom or Vegetable Broth

1 28-Ounce Can Diced Tomatoes

1 Large Sweet Potato, Peeled and Diced

3 Cups Cooked Beans (Heirloom 10 Bean Mix)

1 Bunch Kale (About 1 Pound), Cleaned, De-stemmed, and Chopped

2 Tablespoons Balsamic Vinegar

Salt and Pepper to Taste

Set a large stock pot over medium heat, and start by sauteing the chopped onion in the oil. Once softened and somewhat translucent, add in the minced garlic, and cook for about 5 or 6 minutes, until the onion just begins to brown around the edges. Introduce the mushrooms at that point, and allow them 3 - 5 more minutes to cook down slightly and become aromatic.

Add in the spices and seasonings, along with your broth of choice, tomatoes, and sweet potato. Stir well, bring to a boil, and cover the pot. Turn the heat down so that the stew is at a lively simmer, and let cook for 15 minutes. After that time has elapsed, add in the cooked beans, and continue simmering, uncovered, for another 15 minutes. Test the potatoes to make sure that they're fork tender, and if they are, turn off the heat. Mix in the kale a few handfuls at a time, using the residual heat to wilt it down. Mix in the balsamic vinegar and season with salt and pepper to taste. Serve hot, with a chunk of crusty bread or over a bowlful of rice.

Serves 6 - 8

©Hannah Kaminsky