Tag: heirloom beans

Honey for the Beans

“Sweet” is one of the last ways most people would think of describing a plain legume, and yet that’s exactly how ewa oloyin got their name. Otherwise known as honey beans, these humble cowpeas are a beloved Nigerian staple, indispensable to the national cuisine. Reasonably, the name comes from the Yoruba language, where ewa means “beans” and oloyin means “honey.”

Don’t let their modest appearance fool you. Beneath those unassuming beige skins lies some of the creamiest, most versatile legumes you’ll ever cook with, ready to earn a permanent place in your pantry.

What Are Ewa Oloyin? Meet Nigeria’s Beloved Honey Beans

As you might have guessed from their short, ovoid shape and signature “eye,” ewa oloyin are closely related to black-eyed peas, but they’re a distinct variety of cowpea (Vigna unguiculata). They’ve been cultivated throughout West Africa for centuries, thriving in hot, dry climates where other crops struggle. It’s the kind of tenacious plant you can count on when times are tough, asking for little in return while even improving the soil by fixing nitrogen as it grows.

Sweet Beans: What Do Ewa Oloyin Taste Like?

As one might expect from a nickname like honey beans, these legumes have a natural sweetness that’s more pronounced than you might expect based on looks alone. Comparable to roasted sweet corn or toasted chestnuts, they’d give adzuki beans a run for their money, should their paths ever cross. Mellow, mild, and perfect for winning over picky eaters, a properly cooked pot of ewa oloyin can make a bean believer out of anyone.

As they cook, their starches convert to sugar, creating a viscous, amber potlikker that’s genuinely honey-like. The beans become remarkably creamy, striking that sweet spot between buttery and hearty. They can melt into a velvety stew or mash effortlessly into dips and fritters. Every spoonful feels rich and luxurious, even when made with minimal ingredients.

Nutrition For Days

Like most legumes, honey beans are nutritional overachievers hiding in plain sight. They’re naturally rich in plant-based protein and dietary fiber, making meals more satisfying while providing slow-burning energy that sticks with you long after you’ve left the table.

They also deliver an impressive lineup of vitamins and minerals, including folate, iron, magnesium, potassium, and phosphorus, all while remaining naturally low in fat, cholesterol-free, and gluten-free. Pair them with rice or another grain, and together they provide a complementary amino acid profile that’s greater than the sum of its parts.

How to Cook Honey Beans, Quick and Creamy Every Time

Ewa oloyin have thinner skins than most cowpeas, so soaking isn’t strictly necessary. What you can’t skip is sorting them first. Always pick through your dried beans to check for stones before getting started.

  • On the stove, cover them with fresh water by about 2 inches. Bring to a boil before reducing the heat to a gentle simmer. Depending on the age of the beans, they’ll be ready in about 40 – 60 minutes. Resist the urge to add salt too early; seasoning toward the end of cooking helps ensure the skins stay tender.
  • In a a pressure cooker, cook the beans on high pressure for about 20 – 30 minutes, then let the pressure release naturally for the creamiest results.

One of the best parts of cooking honey beans is the broth they leave behind. As they simmer, the cooking liquid thickens into a glossy, amber potlikker with a subtle sweetness all its own. Don’t you dare pour it down the drain! It can be stirred back into the beans for extra richness, used to thicken soups and stews, or simply spooned over rice to soak into every grain.

Whether you cook them until they’re just tender or let them soften into a velvety mash, ewa oloyin are remarkably forgiving. In fact, many of their most beloved recipes celebrate beans that are cooked well past al dente, embracing their creamy texture rather than fighting it.

Akara (African Bean Fritters)

Perfect Pairings

Simple stews are where you’re most likely to find ewa oloyin in Africa. Ranging from mild to fiery, brothy to thick enough to eat with a fork, these hearty bean dishes are everyday comfort food, stretching humble ingredients into meals that are deeply satisfying and remarkably nourishing. The most popular pairings include:

Ewa Riro (Nigerian Bean Porridge)

Time-Honored Dishes and Contemporary Ideas

Honey beans are wonderfully versatile, making themselves at home in both traditional Nigerian cooking and modern plant-based kitchens.

They’re best known for starring in dishes like ewa agoyin, where impossibly tender beans are served beneath a deeply savory, smoky pepper sauce, or ewa porridge, a one-pot meal simmered with tomatoes, onions, peppers, and warming spices. Ground into a smooth batter, they become moin moin, a savoy steamed bean pudding, or akara, irresistibly crisp fritters with fluffy, creamy centers.

Beyond those classics, these beans are happy to improvise. Swap them in anywhere you’d normally use black-eyed peas; fold them into soups and stews, scatter them over salads, blend them into dips, or mash them into burgers and patties. Their mild flavor plays well with everything from fiery chiles to fragrant herbs, making them the kind of pantry staple you’ll find yourself reaching for again and again.

Akara (African Bean Fritters)

Sweet Beans, Sweet Dreams

In Nigeria, ewa oloyin have become so deeply woven into everyday life that you’d be hard-pressed to find a household without them. More than merely filling a bowl, these beans have completely won me over. Creamier than black-eyed peas, sweeter than adzuki, and so naturally delicious, they’ve made me reconsider my usual legume rotation entirely. Putting “honey” in the name isn’t just poetic, it’s a promise they actually keep.

Continue reading “Honey for the Beans” →

Hannah (BitterSweet)10 Comments

Sweet Beans: All About Adzuki

Drawn in by the scent of sweet pancakes sizzling between two iron plates, much like the nostalgic aroma of waffle cones in the ice cream parlors of my youth, I had no idea that this would be my first encounter with adzuki beans. I was in Japan for the first time, bearing more sweet teeth than a shark, and all I knew was that this captivating treat needed to be mine. Emerging from the hot press shaped like a rotund fish, everything about this indescribable flavor was a mystery. It wasn’t until long afterward that I discovered the leguminous truth. Given my impossibly picky nature at that time, it’s probably for the best.

Adzuki beans, often referred to as sweet red beans, aren’t called that for nothing. Though they’re traditionally boiled in a sugar syrup to enhance that aspect, wagashi (Japanese sweets) would be nothing without them. As one of the most ancient of legumes, they’ve played a crucial role in the development of society itself. We’re just so lucky that at this point in history, we can simply indulge in both the sweet and savory results.

A Bean With a Dream: A Brief History of Adzuki

The earliest ancestors of adzuki beans may have originated some 50,000 years ago in the foothills of the Himalayas, though they certainly didn’t look like the legume we know and love today. Domesticated adzuki beans can trace their lineage back over 10,000 years, first cultivated in Japan, eventually taking root across all of East Asia. They were one of the first crops subjected to selective breeding, long before the term GMO was bandied about, naturally favoring longer pods with fewer seeds and more consistent coloring.

Aside from their obvious culinary prowess as a foundational ingredient in macrobiotic cookery and modern pantries, they were revered as having magical powers. In both Korean and Japanese folklore, adzuki beans were believed to ward off evil spirits. Their vibrant red color symbolized protection and vitality. For centuries, they’ve been used not only in celebratory sweets like mochi, yokan, and dorayaki (more on that later), but also in temple offerings and new year dishes. Most notably, sekihan, a sticky rice steamed with adzuki, is a traditional harbinger of good luck.

Their name tells a story of accuracy, if not creativity. “Adzuki” comes from a Romanized spelling of the Japanese “azuki” (小豆), which roughly translates to “small bean.” In Chinese, they’re known as “hong dou” (红豆), AKA “red bean” Then, in Vietnamese, they’re called “đậu đỏ;” you guessed it, “red bean.”

What Do Adzuki Beans Taste Like?

Imagine the nutty, creamy softness of chestnuts, the mild sweetness of cooked oats, and the subtly tannic depth of black tea. Adzuki beans have a gentle, earthy flavor, with a surprising natural sweetness that lends itself to desserts. In fact, it wasn’t until my late teens that I even considered using them in any savory preparations.

Texturally, they’re supple but structured. They hold their shape, when a whole bean is desired, while just as easily blending into a silky-smooth puree. You can often find red bean paste (anko) canned with added sugar, which is either completely smooth or left slightly chunky, for making traditional sweets.

Anko

Nutrition For Days

Don’t let their diminutive size fool you; adzuki beans are compact nutritional powerhouses. Exceptionally high in protein and fiber, they’re low fat and high complex carbs, ideal for sustained energy. They’re rich in magnesium, potassium, iron, and zinc, along with proanthocyanidins, which are the same antioxidants found in red wine and berries. Because they’re smaller and less starchy than other beans, many find adzuki easier to digest.

In traditional Chinese medicine, they’re even used as a tonic for the kidneys and bladder, believed to balance yin energy and support circulation.

Macrobiotic principles, which draw from Buddhist philosophy and traditional Eastern medicine, consider adzuki beans to be uniquely balanced. Gentle, grounding, and nourishing, they’re considered the most warming of all beans, and thus, ideal for healing and gaining strength.

Unlike other beans, which can be heavy, gassy, or overly yin (cold and expansive), adzuki are seen as the most energetically balanced legume.

Zenzai

How to Cook Adzuki Beans

Though rarely sold in cans as whole, unsweetened beans, dry adzuki beans are remarkably cooperative. They’re one of the only beans that don’t require pre-soaking no matter the cooking method.

Always start by picking through to remove any stones or shriveled beans. Rinse and drain thoroughly. Use 1 part beans to 4 parts water, and save the salt until after they’re cooked. Macrobiotic cookery suggests adding kombu to the pot, much as you would bay leaves, to improve digestibility, add umami, and minerals like iodine, calcium, and magnesium.

  • Stove Top Method: In a large pot over medium heat, bring to a boil, reduce to low, and simmer uncovered for 40 – 60 minutes.
  • Pressure Cooker: Seal and cook over high pressure for 20 minutes. Allow for a natural release.

They’re done when soft but not split. Drain well and salt to taste.

  • Adzuki beans are also a wonderful candidate for sprouting! Soak for 8 – 12 hours, rinse twice daily, and in 3–4 days, you’ll have crisp, fresh sprouts with a sweet crunch, perfect for grain bowls, wraps, or salads.

IMG_1693 どら焼き dorayaki (wiggle 3D, look at the original size)

How to Use Adzuki Beans

Adzuki beans walk seamlessly between all worlds. Sweet, savory, rustic, refined; there’s a place for them at every table. Given how deeply rooted they are in many time-honored foodways, it’s difficult to compile every possible serving suggestion, or even hone it down to the best hits.

That said, I feel its my duty to at least try.

Japanese Dishes

  • Daifuku (Mochi): Perhaps the most iconic of all, these chewy pounded rice cakes are filled with sweetened adzuki paste (anko.)
  • Dorayaki: Two fluffy pancakes sandwich anko filling in the middle.
  • Yokan: Elegant, sliceable jellied anko made with agar. Firm, refined, and best served chilled with green tea.
  • Zenzai / Oshiruko: Warm red bean soup with mochi dumplings (dango). Soft, sweet, and soul-soothing on cold days.
  • Anmitsu / Mitsumame: Colorful agar cubes, fruits, and anko drizzled with kuromitsu (black sugar syrup), sometimes topped with ice cream for a summertime treat.
  • Taiyaki: Fish-shaped cakes filled with anko. Perfect for a portable treat, they’re closely associated with festivals and street fairs.

  • Manju: Dense steamed or baked buns filled with anko. They can simply be round or shaped like animals, such as birds, leaves, rabbits, and even Totoro!
  • Sekihan: Sticky glutinous rice steamed with adzuki beans, lightly salted. A celebratory dish for birthdays, weddings, and milestones, it symbolizes happiness and good fortune.
  • Amanatto: Candied beans that are lightly dried and coated in sugar, meant for snacking.

Chinese Dishes

  • Hong Dou Tang (紅豆湯): A classic dessert soup made with adzuki beans, often simmered with dried tangerine peel, lotus seeds, or barley. Served warm in the winter or chilled in the summer, it’s comforting, cleansing, and deeply nostalgic.
  • Red Bean Baozi (豆沙包): Soft, pillowy steamed buns filled with sweetened red bean paste. Commonly eaten for breakfast or dim sum, these are pure comfort food—lightly sweet, tender, and portable.
  • Mooncakes: In Mid-Autumn Festival, mooncakes come in many flavors. Sweet red bean paste is a common option, sometimes enriched with lotus seeds or jujubes for added complexity.
  • Red Bean Rice Cake (年糕): Similar to baked mochi, these glutinous rice cakes are studded with whole red beans and are a popular New Year treat, symbolizing luck and prosperity.
  • Red Bean Tangyuan: Chewy glutinous rice dumplings filled with sweet bean paste, served in a clear ginger syrup. Eaten during the Lantern Festival, these symbolize reunion and warmth.

[VIDEO] CÁCH LÀM CHÈ BA MÀU (CHÈ THẬP CẨM) – THREE-COLOR DESSERT

Vietnamese Dishes

  • Chè Đậu Đỏ / Chè Đậu Đen: Adzuki beans simmered with coconut milk and sugar, often served over crushed ice in the summer or warm with sticky rice in the winter.
  • Bánh Rán / Bánh Cam: Crisp, golden sesame-coated rice balls that have been deep-fried, sometimes smothered in a sticky sugar syrup, and filled with smooth red bean paste. Slightly chewy, deeply satisfying, and often found at street stalls.
  • Chè Ba Màu: Often described as “three layer pudding,” these colorful parfaits stack up adzuki bean and mung bean pastes, pandan jelly, and sweet coconut sauce. They’re served icy cold and are extremely popular when it’s hot out.

Modern & Fusion Dishes

  • Red Bean Ice Cream: Popular across Asia and beyond, adzuki bean ice cream has a creamy base with soft bean bits—earthy, sweet, and beautifully unexpected.
  • Adzuki Bean Mousse: Both elegant and earthy, adzuki bean mousse blends the creamy richness of a classic chocolate or vanilla mousse with the subtle sweetness and grounded depth of adzuki beans. It can be the main attraction, or part of a more complex dessert.
  • Smoothies & Lattes: Cooked adzuki beans can instantly pump up the protein and satiating factor for blended drinks.
  • Adzuki Brownies: Forget black bean brownies. Mashed adzuki beans mix seamlessly into batters, adding a nutty depth that plays surprisingly well with chocolate, while creating an uncanny fudge-like texture.
  • Meatless Burgers: Swap in adzuki for any of your favorite bean-based burger patties.
  • Wontons or Dumplings: Especially well-suited as filling for gyoza, AKA pot stickers, whole, mashed, or chopped beans are right at home wrapped up in dumpling skin.
  • Adzuki Hummus and Bean Dip: Anything chickpeas can do, adzuki can, too. It’s especially fun to play with the flavor palate to lean into its Asian origin by incorporating sesame oil, tamari, or a hint of ginger.
  • Spread on Toast: Anko makes a nutritious and tasty substitute for sugary fruit jams. For that matter, it’s just as satisfying in peanut butter sandwiches, or spread on bananas for a quick snack.
  • Soups, Stews, Curry, and Chili: Since adzuki beans hold up so well under pressure, they’re ideal for any simmered savory dish where you want your beans to stay intact.

Adzuki Beans: Past, Present, and Forever

It’s easy to overlook something as small and quiet as an adzuki bean. They’ve been around for thousands of years, unbothered by passing trends. They’ve touched countless lives, found themselves boiled, mashed, candied, fermented, steamed, and simmered, showing up in ceremonial meals and weekday soups. They’ve crossed borders and cultures, changed shape and form, and still managed to stay distinctive, true to form.

In a world where ingredients are constantly being rebranded and revitalized, adzuki beans are steady. They adapt, but they don’t ask for attention. When you cook with them, you’re not just following a recipe. You’re continuing something that began long before you, and will likely continue long after. Everyone should be so fortunate to have adzuki beans in their pantry.

Hannah (BitterSweet)6 Comments

Me Oh, My Oh, Mayocoba

How can one consider beans as “food for the poor” when they’re rich in so many ways? Rich in history, rich in flavor, rich in nutrition; the only thing that cheapens them is this pervasive stigma. The only reason why Mayocoba beans haven’t blown up as the next big food trend is there’s no marketing budget for beans. Just as well, I say, because they’re more than just a flash in the pan, but an enduring staple that will long outlive TikTok and likely social media itself. They’ve already survived well over 4,000 years of tumultuous climates, both physical and political, and they’re just getting started.

A Brief History of an Ancient Bean

Indigenous to Latin America, Mayocoba beans feature prominently in Mexican and Peruvian culture. Depending on who you ask, they may also go by the names of canary (Canario) beans, yellow beans, or Peruvian (Peruano or Frijol de Peru) beans. Though strongly linked to Peruvian foodways as a reliable source of sustenance for inhabitants of the Andes, where agriculture struggles to thrive and crop yields are relatively poor, the word “Mayocoba” comes from small town in Mexico. The two countries seem to share the legumes, and their heritage, abundantly.

Patently Incorrect

Though this is a bean untroubled by passing fads, it’s not immune to controversy. In 2005, one Larry Proctor of Pod-ners L.L.C. attempted to patent the time-honored Mayocoba, claiming that the bean he called “Enola,” after his wife’s middle name, was a wholly unique specimen. Unsurprisingly and rightly so, this sparked outrage in both the agricultural and cultural communities. Critics argued that the bean, like many other heirloom crops, had long been part of indigenous and local food systems for millennia, and should never be subjected to patenting by any one entity. The idea that a traditional, widely cultivated crop could be claimed by a corporation highlighted an ongoing issue with intellectual property laws and their impact on indigenous farming communities. Fortunately, the patent application was eventually withdrawn, but the controversy raised important questions about who truly owns our food history and who gets to profit from it.

Appearance and Tasting Notes

Ranging from pale yellow to off-white, they’re not nearly as vibrant as the bird of their namesake, but shine on the plate all the same. That flaxen hue recedes further when cooked, resulting in a pot of mostly beige beans. Don’t judge a bean by its color though; these unassuming kernels are remarkably buttery and almost sweet, though fairly mild to absorb any seasonings you can throw at them. Their texture is what really makes them special: thin-skinned yet still robust enough to hold their own, Mayocoba beans are soft and creamy all the way through. You won’t get a hint of grit or graininess whether they’re kept whole or pureed.

Nutritional Prowess

Big shocker here: Mayocoba beans are healthy! Yes, just like every other legume, they’re an excellent source of complete plant protein, to the tune of 7 – 8 grams per 1/2 cup (cooked) serving. They have a similarly impressive amount of fiber, but more noteworthy is they have fewer of the gas-causing sugars that make beans difficult for some people to digest. You’ll find no such discomfort with these trusty beans. Iron, potassium, magnesium, zinc, and folate are key nutrients found in abundance, essential as part of a balanced diet.

How To Cook Mayocoba Beans

I’ve heard tales of canned Mayocoba beans but have never seen them in real life. Dried is definitely the way to go, since they’re most affordable and keep almost indefinitely. As with all beans, it’s best to check for stones or other less tasty inclusions before giving them a good rinse. From there, you have many different methods to make a hill of means.

  • Pressure Cooker: Add at least 3 times as much water to beans, seal the lid, and cook on high pressure for about 25 minutes, then let the pressure release naturally.
  • Stove Top: Cover the beans with at least 2 inches of water in a large pot and simmer for 1 1/2 – 2 hours, occasionally checking the water level and adding more as needed.
  • Slow Cooker: Use 4 – 6 times as much water as beans. Cook on low for 6 – 8 hours or high for 3 – 4 hours, adding more liquid if needed, until tender.

Culinary Creations

Mayocoba beans are now my automatic swap-in whenever I see a recipe for pinto beans. Maybe this is unfair to the hardworking pinto, but they can’t match the velvety texture of a golden canary bean. Others suggest that they’re excellent substitutes for cannellini and great northern beans. If you want more specific ideas for featuring the Mayocoba in all its glory, consider the following traditional dishes:

  • Refried beans, which needn’t even be fried once, really highlight the Mayocoba’s velvety texture. Similarly, consider trying Mayocoba hummus for a next-level bean dip.
  • Tacu-tacu, a patty made from seasoned mashed beans and rice that’s pan-fried until crispy, is an excellent way to use leftovers.
  • Sopa de Frijoles, aka bean soup, will never let you down. There are no hard and fast rules here; make yours a stew or chili, brothy or blended, basic or bounteous. These beans can do it all.
  • Ceviche de Frijoles, replacing fish with beans, makes a breezy salsa sound like a luxury. You could even serve it on a bed of greens and call it a salad, be it an entree or a side.

From Farm to Fortune

I’d like to propose that beans become the new status symbol. Do you cook your beans from dried? Do you seek out new and exciting beans, beyond the realm of the pinto, the kidney, and the black bean? It’s the inclusive club that everyone should join, with an entree fee that even bean counters can justify. Grab a bag of Mayocoba beans and you’re already in. Get cooking and share the wealth!

Hannah (BitterSweet)15 Comments

Edible Heirlooms

You know those weirdos who get all excited about the simplest foods? Those people you see in the produce section, lunging for the first and most perfect pumpkin of the season? The shoppers playing bumper carts as they race down aisles, desperate to get the freshest, greenest head of kale? Yeah, I’m outing myself here: I’m one of them. Though the term “foodie” holds little meaning to me, I would gladly take the title of “food lover.” Spying a deal on favorite produce can make my day, and I have been known to literally jump up and down in the middle of a store upon finding a much sought-after edible.

Such was the scene in the early summer, when a brand new Whole Foods opened up practically down the street from me. Combing through the expansive bulk bin section first thing on opening day, a fascinating new selection of dry goods were right at my finger tips. Things I had only read about, like kaniwa, suddenly were within my reach. Right at the end of the line, as if saving the best for last, it was there that I came upon the 10 heirloom bean mix. Such a riot of colors and shapes seemed impossible to come from merely beans, those much maligned legumes that typically only came in varying shades of brown. Positively enchanted, I loaded up a bag full of the otherworldly bean blend, the smooth, dry skins clattering together gently as they slid off the metal scoop.

And then, they sat. Not quite forgotten, but with no clear destination, my pound-plus of gorgeous flageolet, orca, canary beans, and so forth remained squirreled away in the pantry, out of sight and definitely out of mind. Who wants to spend half a day bent over a boiling pot of beans in the heat of summer anyway?

Not a paltry handful of months could dampen my enthusiasm; Finally the heat broke, and those lovely legumes sprung back into my sights and finally onto my menu.

An ideal meal for a chilly fall or winter day, any sort of stew is perfect to warm the belly and sustain a difficult day of work. Or, fuel the mind for a long day of writing. Or simply provide comfort and nourishment for the worn and tired soul. Though the cooking process did undeniable dampen my rainbow of heirlooms, I’d gladly take the trade off of delicious, earthy flavor and creamy textures instead. Any sort of beans will do in this simple mixture, so don’t feel compelled to go out in search of a rare bean blend- Unless that sounds like your idea of fun, too.

Yield: Makes 6 - 8 Servings

Garlicky Greens and Beans Stew

Garlicky Greens and Beans Stew
No Ratings

An ideal meal for a chilly fall or winter day, any sort of stew is perfect to warm the belly and sustain a difficult day of work. Any sort of beans will do in this simple mixture, so don’t feel compelled to go out in search of a rare bean blend.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 1/4 Cup Olive Oil
  • 1 Medium Red Onion, Diced
  • 1 Whole Bulb Garlic (12 – 15 Cloves), Peeled and Finely Minced
  • 8 Ounces Mushrooms, Roughly Chopped
  • 1 Bay Leaf
  • 1 Teaspoon Dried Basil
  • 1 Teaspoon Dried Rosemary
  • 2 Teaspoons Smoked Paprika
  • 1/2 Teaspoon Ground Cumin
  • 1/2 Teaspoon Ground Corriander
  • 1/4 Teaspoon Red Pepper Flakes
  • 2 Tablespoons Tamari or Soy Sauce
  • 1 Cup Mushroom or Vegetable Broth
  • 1 28-Ounce Can Diced Tomatoes
  • 1 Large Sweet Potato, Peeled and Diced
  • 3 Cups Cooked Beans (Heirloom 10 Bean Mix)
  • 1 Bunch Kale (About 1 Pound), Cleaned, De-stemmed, and Chopped
  • 2 Tablespoons Balsamic Vinegar
  • Salt and Pepper to Taste

Instructions

  1. Set a large stock pot over medium heat, and start by sauteing the chopped onion in the oil. Once softened and somewhat translucent, add in the minced garlic, and cook for about 5 or 6 minutes, until the onion just begins to brown around the edges.
  2. Introduce the mushrooms at that point, and allow them 3 – 5 more minutes to cook down slightly and become aromatic.
  3. Add in the spices and seasonings, along with your broth of choice, tomatoes, and sweet potato. Stir well, bring to a boil, and cover the pot. Turn the heat down so that the stew is at a lively simmer, and let cook for 15 minutes.
  4. After that time has elapsed, add in the cooked beans, and continue simmering, uncovered, for another 15 minutes. Test the potatoes to make sure that they’re fork tender, and if they are, turn off the heat. Mix in the kale a few handfuls at a time, using the residual heat to wilt it down.
  5. Mix in the balsamic vinegar and season with salt and pepper to taste. Serve hot, with a chunk of crusty bread or over a bowlful of rice.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 491Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 936mgCarbohydrates: 83gFiber: 22gSugar: 14gProtein: 27g
© Hannah Kaminsky
Cuisine: American / Category: Soups and Stews

Hannah (BitterSweet)37 Comments