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Hearty Kale and Roasted Tomato Stew


  • 1 lb of navy or great northern beans soaked overnight
  • 1 can beans
  • 1 yellow onion, chopped
  • 4 large cloves of garlic, minced
  • 5 cups vegetable broth
  • 4 tsp smoked paprika
  • 1 1/2 tsp cumin
  • 1 bunch The Villages Grown Basil
  • 2 large carrots
  • 1 large red pepper, chopped
  • 1 The Villages Grown diced tomatoes 
  • 1 can of Aha Pure Foods Tomato Sauce
  • Salt and pepper to taste
  • 1 bunch  kale, chopped
  • 1/2 cup of The Villages Grown basil


  1. Drain and rinse beans.
  2. If using a pressure cooker, place all ingredients into the pot and mix well. Seal the pot, press manual and cook for 12 minutes, using a natural release (15-20 minutes).
  3. If cooking conventionally, place all ingredients, except for the kale, into a large pot and bring to a boil, then reduce heat to simmer. Cover and cook until beans are tender, approximately 1 to 1 1/2 hours.
  4. Add in chopped kale during the last 20 minutes of cooking.
  5. Serve stew over rice or on its own. Garnish with a sprig of basil and fresh cracked pepper.