Speckled Butter Bean Kale Stew

Well, this recipe name sure is a mouthful... and so is the stew! Hearty. Healthful. Homey. A perfect meal for a cold, late Fall evening in the mountains... or anywhere! You can use whichever beans you prefer. I happened to see these beans at the supermarket and I had never tried them so I couldn't resist. They morph in to a lovely chocolate brown color when cooked. This pot of goodness is best when slow simmered for an hour or two so plan ahead.  It's good to make on the weekend when you're puttering around the house. Corn muffins are a perfect compliment (yes, I will post a recipe soon)...

Speckled Butter Beans


  • 1 large red onion, chopped
  • 1 TBS coconut or date sugar
  • 3 cups cooked beans
  • 2 large carrots, cut into 1-2" chunks
  • 5 cups chopped kale, firmly packed
  • 1 small bag frozen butternut squash
  • 1 small bag frozen corn
  • 1/2 cup sun-dried tomatoes, reconstituted
  • 2 cups water
  • 2 TBS veggie base (I use Vogue, low sodium. See photo below)
  • 1 TBS Bragg's Organic Sprinkle (or substitute 2 tsp dried thyme plus 1 tsp dried rosemary)
  • 2 TBS tamari or Bragg's Liquid Aminos
  • Dash of hot sauce (optional)

Vogue Low Sodium, Gluten-Free Veggie Base


  1. Soak the tomatoes ahead for at least 4 hours to soften. I have tried just tossing them in the stock as is and they don't really soften up properly.
  2. Water sauté the onion with the sugar in a large pot until onion is soft (to water saute, simply use a little water instead of oil or butter and add more water as needed to prevent sticking).
  3. Add  remaining ingredients EXCEPT the corn. Don't worry if it seems like a ton of kale. It will cook down considerably.
  4. Simmer on low for at least one hour... two is better, three is best.
  5. Add the corn at the end and just heat through. Otherwise it gets too mushy.

Serves 6. Enjoy!

Helyn's Notes: You can substitute fresh pumpkin or sweet potato for the squash and by all means use a fresh squash if you have the time to bake it ahead. Any of these root veggies will do. They help to thicken the liquid of the stew as they pretty much just fall apart when cooked for so long.

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