Creamy Bean Kale Stew
Prep. Time
15 minutes
Cook Time
15 minutes
Servings
3-4 plates
Difficulty
Easy
Gluten-Free, Nut-Free, dairy-free, egg-free
Stove
Cooking required:
Share:
Allergens:
Creamy bean dishes usually lean heavily on coconut milk or cream, but I wanted something that still feels rich without the saturated fat load, especially since we eat meals like this often during busy weeks and travel days. Blending soaked cashews with silken tofu gives this sauce protein, minerals, and creaminess while keeping the texture satisfying and much lighter overall. The cannellini and great northern beans bring fiber and plant protein that actually keep everyone full, and the kale adds volume, iron, and color without making the dish feel “healthy” in an annoying way. I also love that this is a true one-pot meal — less cleanup in the RV sink, fewer dishes to juggle at a campground, and easy to reheat the next day after a long drive. Around here, meals that are nourishing, filling, and don’t destroy the kitchen usually earn a permanent spot in rotation fast.
Ingredients
450g Cannellini beans
450g Great northern beans
250g kale leaves
1 red onion
100g raw cashews, soaked
½ cup plant milk
200g silken tofu
1.5 cups water
3 tbsps olive oil
2 tbsps nutritional yeast
1tsp salt (or to taste)
1 tsp lemon pepper
1 tbsp garlic salt
1 tbsp parsley
1 tsp sage
Instructions
Soak the cashews in boiling-hot water for 20–30 minutes, then drain.
Drain the can of beans, rinse and tap dry with paper towels.
Heat olive oil in a large pot over medium heat and sauté the sliced red onion until softened and lightly golden.
Add the kale and cook for a few minutes until wilted down significantly.
Add the beans and gently stir.
In a blender, combine the soaked cashews, plant milk, silken tofu, water, nutritional yeast, salt, lemon pepper, garlic salt, parsley, and sage until completely smooth.
Pour the creamy mixture into the pot and stir well with the vegetables.
Taste and adjust seasoning as needed.
Serve hot with toasted bread, couscous, rice, or on its own.
Notes
For a soy-free recipe, do not add tofu to the sauce.
