Bean Kale And Egg Stew Recipes

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SMOKED PAPRIKA CHICKEN, KALE, AND BEAN STEW



Smoked Paprika Chicken, Kale, and Bean Stew image

A delicious, Spanish-inspired dish, using vitamin-packed kale and borlotti beans in a lovely smoky sauce.

Provided by Melanie Booth

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 55m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
1 pound skinless chicken thighs
1 red onion, finely diced
1 clove garlic, crushed
½ cup dry sherry
1 teaspoon smoked paprika
1 (15 ounce) can borlotti (cranberry) beans, drained
1 (14.5 ounce) can chopped tomatoes
1 cube chicken bouillon
4 ounces chopped kale
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large pot over medium heat. Add chicken thighs, onion, and garlic. Cook and stir until starting to brown, about 10 minutes. Add sherry and smoked paprika; cook and stir until mostly reduced, about 5 minutes.
  • Stir borlotti beans, tomatoes, and chicken bouillon cube into the pot. Cook and stir until flavors combine, about 10 minutes. Stir in kale; simmer until thickened into a stew consistency, about 20 minutes. Season with salt and black pepper.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 30.1 g, Cholesterol 68.6 mg, Fat 11.5 g, Fiber 8.6 g, Protein 27.2 g, SaturatedFat 2.7 g, Sodium 1084.8 mg, Sugar 3.8 g

BEAN, KALE AND EGG STEW



Bean, Kale and Egg Stew image

This easy vegetarian weeknight meal is packed with protein--an impressive 28 grams per serving--thanks to the beans, eggs, kale, cheese and whole-grain bread. It's also super high in vitamin C, calcium and iron.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
1/2 small red onion, chopped
Two 15-ounce cans kidney or pinto beans, one can drained and rinsed, one can liquid reserved (see Cook's Note)
1 1/2 cups low-sodium vegetable broth
2 teaspoons low-sodium soy sauce
Kosher salt and freshly ground black pepper
1 bunch kale, stemmed and torn into 2-inch pieces (about 10 cups)
4 large eggs
4 slices whole-grain bread
2 ounces sharp Cheddar, shredded (about 1/3 cup)
Your favorite hot sauce, for serving

Steps:

  • Preheat the broiler. Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring, until soft, about 4 minutes. Add the beans and reserved bean liquid, chicken broth, soy sauce, 1/2 teaspoon salt and a few grinds of black pepper. Bring to a simmer, add the kale and stir until wilted; bring back to a simmer and cook until the kale is tender and the stew is slightly thickened, about 15 minutes. Remove from the heat, cover and keep warm.
  • Heat the remaining 1 tablespoon oil in a large nonstick skillet. Once the oil is hot, crack the eggs into the skillet and cook until the whites begin to set up, about 2 minutes. Sprinkle each egg with pepper, cover and continue to cook until the whites are completely set and the yolks are still runny, about 2 minutes more. Remove from the heat.
  • Sprinkle the cheese on the bread, transfer to a baking sheet and broil until melted, watching closely. Cut each slice in quarters.
  • Divide the stew among 4 bowls, top each with an egg and serve with the cheese toasts and hot sauce.

Nutrition Facts : Calories 575 calorie, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 201 milligrams, Sodium 851 milligrams, Carbohydrate 70 grams, Fiber 21 grams, Protein 34 grams, Sugar 6 grams

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