One-Pot Loubia Stew with Sun-Dried Tomatoes & Kale (Vegan)

Ingredients

• 3 tbspOlive oil
• 1Large onion, diced
• 4Garlic cloves, minced
• 1 tbspFresh ginger, grated
• 1 tspGround cumin
• 1 tspSweet paprika
• 0.5 tspGround turmeric
• 0.25 tspCayenne pepper (optional)
• 400 gCanned white beans (cannellini), drained
• 400 gCanned diced tomatoes
• 100 gSun-dried tomatoes, chopped
• 750 mlVegetable broth
• 250 gFresh kale, chopped
• 1Bay leaf
• 1 tspSalt
• 0.5 tspBlack pepper
• 1 mlFresh lemon juice
• 2 tbspFresh cilantro, chopped

Instructions

1. 1

   Sauté onion: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.

2. 2

   Add aromatics and spices: Add minced garlic, grated ginger, ground cumin, sweet paprika, ground turmeric, and optional cayenne pepper. Cook until fragrant, about 1–2 minutes.

3. 3

   Add beans and tomatoes: Stir in drained white beans, canned diced tomatoes, chopped sun-dried tomatoes, vegetable broth, and bay leaf. Bring to a simmer.

4. 4

   Simmer and add kale: Simmer for 15 minutes to allow flavors to meld. Then add chopped fresh kale, salt, black pepper, and fresh lemon juice.

5. 5

   Cook until kale is tender: Cook for another 10–15 minutes until the kale is tender and the stew is well combined. Taste and adjust seasonings.

6. 6

   Finish and serve: Garnish with fresh cilantro and serve hot.