Spiced Bean & Kale Stew

Cooking time
Serves4-6 people
Spiced Bean & Kale Stew

A big, bubbling winter veggie stew, brimming with nutty cannellini and borlotti beans, rich tomatoes, plenty of garlic and leafy seasonal kale. Spiced with cumin, cinnamon and a smoky pinch of paprika for extra flavour and warmth.

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  • 3 onions
  • 2 garlic cloves
  • 3 carrots
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 cinnamon stick
  • 400g tomatoes
  • 2 x 400g tins of cannellini beans
  • 400g tin of borlotti beans
  • 300g kale
  • 1 lemon
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 800ml boiling water

Prep: 15 mins | Cook: 35 mins

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1. Peel and chop the onions. Peel and crush or grate the garlic. Trim and scrub the carrots, and roughly chop them.
2. Pour 1 tbsp oil into a large pan and bring to a medium heat. When hot, slide in the onions, garlic and carrots. Stir in 1 tbsp paprika, 1 tbsp cumin and the cinnamon stick. Season with salt and pepper and fry for 5 mins, till slightly softened.
3. While the onions are cooking, roughly chop the tomatoes. Drain the cannellini beans and rinse them with cold water. When the veg are soft, tip in the tomatoes and cannellini beans. Pour in the borlotti beans and the liquid from their tin. Pour in 800ml boiling water.
4. Bring to the boil, then turn the heat down and simmer for 30 mins, stirring occasionally.
5. Slice the kale leaves off theor stalks and roughly shred the leaves. Stir the leaves into the stew and cook for a 5 mins to wilt them.
6. Grate the lemon zest into the stew. Taste and add a little more salt or pepper if needed. Spoon the stew into deep bowls and serve with wedges of the lemon for squeezing.
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Omg this is a perfect dish when it’s chilli outside. So easy and full of goodness. I threw a few cooked veggie sausages at the end too and served with a chunk of soda bread.