Three Bean Stew

Hearty beans in a spicy bright broth.

Three Bean Stew

Serves 4 - 5

The first iteration of this stew was a stuffed pepper. While delicious in that form, it wasn’t quite right. When I thought to make it into a stew, that was when things clicked and it truly began to shine. The kimchi and bell pepper puree merge to form a soup base that is spicy, tangy and fresh that when cooked down and simmered becomes rich and tomato adjacent in flavor and texture. Canned beans and leafy greens make for hearty filling additions that add texture and help to ground the tang from the kimchi.

“Recipe Tips:

*1. To use dried beans use 150g each kidney, chickpeas and small white beans, soaked individually overnight. Cook the beans individually with a bay leaf separately until tender.

**2. I used young swiss chard as my green but use what you have or what you like such as chrysanthemum, collards or kale. Adjust the cooking time/ when the greens are added based on how tender you want the greens cooked.”

Ingredients

Soup Aromatics

30ml (2 T) olive oil

275g (1 medium) carrot, small dice

300g (1 large) onion, small dice

80g (1 stalk) celery, small dice

6 garlic cloves, minced

1 cheongyang or serrano chili minced 

Soup Base

240g (0.75 c) kimchi

75ml (1/3 c) kimchi brine

122g (1 medium) red bell pepper, seeds and stem removed

60g (3 T) gochujang

10g (2 t) granulated sugar

6g (1 T) smoked paprika

6g (2 t) ground coriander

4g (1 t) ground black pepper

200ml (1 c) water 

Soup Finishing

1,000ml (5 c) water

127g (1 medium) yellow bell pepper, small dice

20g (4 t) mushroom bullion

1 bay leaf

*1 – 29 oz can chickpeas, drained

*1 – 29 oz can red kidney beans, drained

*1 – 15 oz can small white beans, drained

**454g (1 lb) leafy greens, sliced

Method

1.      Over medium-low heat a large pot.

• Add the olive oil and heat for 30 seconds.

• Add the soup aromatics with a large pinch of salt.

• Cook stirring occasionally for 10 – 15 minutes or until the vegetables have wilted but not browned.

Continue to Step 2 while the vegetables cook.

2.      Add the soup base ingredients to a food processor or blender and process until smooth.

• Set aside until needed.

3.      Increase the heat under the pot to high.

• Add the puree and cook for 3 minutes stirring occasionally.

• Add the water, bell pepper, bullion, bay leaf and beans.

• Bring to a boil covered.

• Reduce to medium-low and simmer partially covered for 30 minutes.

For a slightly thicker broth simmer partially covered, for a  thinner broth cook covered.

• Taste and adjust seasoning as desired.

• Add the leafy greens and simmer for 5 – 10 minutes longer or until the greens are tender to your liking.

4.      Serve with crusty bread.