Kale and Good Mother Stallard Bean Stew

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.

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