Kale Apple Stew with Kidney Bean Puree Recipe

African Cuisine

Kale Apple Stew with Kidney Bean Puree

hard

Difficulty

moderate

Costs

80 minutes

Cooking Time

Servings

Description

A sophisticated dish combining caramelized onions, wilted kale, roasted apples, and a savory kidney bean puree.

Instructions

To make the puree: Process the beans, coconut milk, and cumin in a large food processor until smooth. Scrape into a large bowl and set aside.
To make the stew: Set a large pot or Dutch oven over medium-low heat for a couple of minutes, then add 3 tablespoons of the oil. Add the onions and reduce the heat to low. Cook, stirring occasionally, until caramelized and sweet, 30 to 40 minutes.
Meanwhile, position the rack in the center of the oven and heat to 400F. Toss the remaining 2.5 tablespoons oil with the apples, beets, salt, and pepper in a large roasting pan. Bake, stirring occasionally, until soft and lightly browned, about 40 minutes.
Stir the kale into the onions and cook, stirring all the while, until slightly wilted, about 1 minute. Stir in the wine, allspice, and thyme. Cover and simmer, stirring occasionally, until the kale is tender, about 10 minutes.
Remove the roasting pan from the oven and immediately stir in the vinegar, scraping up any browned bits on the bottom. Scrape the kale, onions, and any oil from the pot into the roasting pan and stir in the pecans.
To serve, spread a little kidney bean puree on serving plates, preferably making a circle with a hole at the center. Mound the kale mixture into the center of the plates.

Ingredients

4 cups canned kidney beans, drained and rinsed
0.25 cup regular or light coconut milk
0.5 teaspoon ground cumin
5.5 tablespoons olive oil, divided
3 large yellow onions, thinly sliced (about 4 cups)
2 large, firm, moderately tart apples, such as Pippins, peeled and cut into eighths
3 medium beets, peeled and cut into eighths
0.5 teaspoon salt
0.5 teaspoon freshly ground black pepper
1 pound kale, stemmed and chopped (about 8 packed cups)
0.5 cup moderately dry white wine, such as Semillon
0.5 teaspoon ground allspice
0.5 teaspoon dried thyme
1.5 tablespoons white wine vinegar
0.33 cup pecan pieces