Is this Butter Bean Kale Stew a side dish or a main course? YES!
This recipe was designed as a side dish to my SMOKED POT ROAST TACOS. The tacos were Mexican in flavor and spices and cooked in my smoker. I wanted to create a side dish that complimented the tacos. I used six ingredients to flavor my stew. The two that give it its Mexican flair are the Adobo seasoning and ancho chili powder. I love my ancho chili powder. It is smoky (hence the complimentary spice) and just a little spicy. If you follow my blog and recipes, then you know I like to carry a particular spice throughout my meal.
Examples of the concept of carrying spices throughout the recipe can be found in my INDIAN SPICED SALMON – curry (obviously) and turmeric. In this MEXICAN SMOKED MEATLOAF guajillo chili powder flavors the ground turkey and the BBQ sauce. My final example is this GREEK CHICKEN SPINACH FETA ROULADE that has rosemary, thyme and oregano flavoring the chicken and the red sauce. I think you get the idea but this is my #1 tip for people learning to cook. It provides continuity to your meal but also is a guide to the chef.
What makes this recipe so good is the heartiness of the vegetables used I have really come to like butter beans. They are almost sweet and have a meaty texture. The kale adds color, flavor and texture as well. Lastly, the tomatoes add color and flavor. I will, one day, try this recipe as a main course.
The cast of spice characters.
The building of the stew.
The Butter Bean Kale Stew Plated.
Butter Bean Kale Stew
A key cooking tip is to carry through a spice to different parts of your meal. In this Butter Bean Kale Stew I used adobo seasoning and ancho chili powder.
- 1 Can Whole Tomatoes
- 1 Can Diced tomatoes with green chilies
- 2 Cans Butter Beans
- 1/2 Whole Medium yellow onion diced
- 1/4 Head Kale
- 1 Whole Jalapeno diced
- 1 Tbsp Adobo seasoning
- 2 Tsp Ancho chili powder
- 1 Tsp chili powder
- 1 Tsp Oregano
- 1 Tsp Spanish paprika
- 1 Tsp Black pepper
- 1 Tbsp Olive oil
Heat the oil on medium heat in a cast iron skillet. One warm, add the onions and spices. Cook for 3 - 4 minutes. Next, add the butter beans, jalapenos and each of the tomatoes. Mix well and cook for 5 - 7 minutes. Add the kale, mix a couple of times and cook until wilted - 3 - 5 minutes. Taste for seasoning.
Serve and enjoy!