Brothy Beans w/ Kabocha & Kale
Brothy Beans w/ Kabocha & Kale
Sweet roasted kabocha squash (also known as Japanese pumpkin), tender kale, and creamy beans are simmered together in a herb infused broth for a simple, seasonal meal that feels just a little elevated. It's cozy, rustic comfort food made for any night of the week!
Serves 4
Ingredients
30oz (850g) Butter Beans or White Beans
1 1/2 lb (650g) Kabocha Squash, peeled
3 Kale leaves, stems removed (3 cups)
1/2 Small (130g) Onion, large dice
4 cloves Garlic, pressed
2 Tbsp (30ml) Olive Oil, divided
1 sprig fresh Rosemary
1 tsp (1.5g) dried Thyme
2 cups Vegetable or Vegan Chicken Broth
1/3 cup grated Vegan Parmesan
Salt to taste
Black pepper to taste
Note
This recipe can be made with either rinsed canned beans or home cooked. If cooking your beans, try to cook roughly the equivalent of 2 cans (30oz). Reserve about 1 cup of the cooking liquid.
Directions
1.Prepare the kabocha squash. Cut off the ends, then cut the squash in half. Scoop out the seeds and any stringy flesh. The skin is edible, but I recommend peeling it for this recipe. Since kabocha skin is quite hard, use a sturdy vegetable peeler.
2.Roast the squash. Cut the squash into large cubes and place them in a bowl. Toss with 1 tablespoon olive oil and season with salt and pepper. Spread the cubes in a single layer on a lined baking sheet. Roast at 400°F for 15–20 minutes, flipping halfway through, until lightly browned and fork-tender.
3.Sauté the aromatics. Heat 1 tablespoon olive oil in a large pot over medium-low heat. Add the onion, thyme, and rosemary and sauté for 5–7 minutes, until the onion is translucent. Add the garlic and cook for another 2 minutes, until fragrant.
4.Add the beans and broth. If using canned beans, drain and rinse them before adding them to the pot. If using home cooked beans, add the beans along with 1 cup of their cooking liquid. Pour in the broth and stir to combine. Simmer for 8-10 minutes.
5.Add the kale and finish the dish. Wash the kale, remove the tough stems, and roughly chop the leaves. Add the kale and roasted kabocha to the pot and simmer for 3–5 minutes, until the kale is tender and everything is heated through. Remove the rosemary sprig and stir in 1/3 cup grated vegan Parmesan. Serve immediately.
