Kale and Good Mother Stallard Bean Stew

Originally from Africa, these rich, nutty beans are large in size and have a creamy texture, making them an excellent addition to stews like this one. Be sure to soak the beans before cooking. To soak overnight, place the beans in a large pot and add water to cover by 2 inches. The next day, drain the beans and cook as directed below. For a quick soak, place the beans in a large pot and add water to cover by 2 inches. Bring to a boil over high heat, remove from the heat, cover the pot and let stand for 1 hour, then drain the beans and cook. To decrease the cooking time by about half, cook the soaked beans in a pressure cooker on high pressure.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Kale and Good Mother Stallard Bean Stew
Review 1 for Kale and Good Mother Stallard Bean Stew
5 out of 5
5 out of 5
garden6
November 22, 2012
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+6points
6of 6found this review helpful.
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Deep, rich flavor
November 22, 2012
This was an addition to the Thanksgiving week line up, and an immediate hit. With the deep greens of the kale and the chopped herbs paired with the creamy brown beans, the soup is beautiful as well as delicious. It's worth preparing for the aroma alone, I did use 2 cups of beans instead of one, and offered additional chopped herbs, which some took advantage of.
Pros: Good Value, Healthy, Appearance, Will Make Again
Cons: Lengthy