Pumpkin-Kale Calico Bean Stew

• Vegan
• Gluten free

• Produce

  • 1/2 cup Black beans, dried
  • 1/2 cup Great northern beans, dried
  • 1 14 1/2 ounce can Italian-style stewed tomatoes
  • 4 cups Kale, fresh
  • 1 cup Onion
  • 1 tsp Oregano, dried
  • 1/2 cup Pinto beans, dried
  • 1 15 ounce can Pumpkin
  • 1 cup Soybeans, frozen sweet

• Canned Goods

  • 4 cups Vegetable stock, unsalted

• Condiments

  • 1 tbsp Louisiana hot sauce, bottled

• Baking & Spices

  • 1 tsp Chili powder
  • 3/4 tsp Salt

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

Found on bhg.com

Description

Directions

• Rinse beans; drain. In a large saucepan combine beans and enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans. In a 4-quart slow cooker combine beans, vegetable stock, pumpkin, onion, cumin, oregano, chili powder, and salt. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5 1/2 to 6 hours. If using low-heat setting, turn to high-heat setting. Stir in kale, tomatoes, edamame, and hot sauce. Cover and cook on high-heat setting for 30 minutes more. Makes 6 servings.

Nutrition