Kale & Cranberry Bean Stew

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by | Updated: December 3rd, 2016 | Read time: 1 minute

Bearing no relation to the actual berry, cranberry beans – also called borlotti beans or Roman beans – get their fruity name from the deep red color of the specks spread across their white skin. Tender and chestnut-like in taste, they’re perfect swapped in for pintos in chilis, stews or classic baked beans recipes, or try them in this hearty dish, paired with nutrient-packed kale and spicy cumin.

Kale & Cranberry Bean Stew
Kale & Cranberry Bean Stew

Recipe by Cassidy Stockton for Bob’s Red Mill

Makes 6 servings


1 lb. kale, chopped
3 cups cooked cranberry beans
1 (6 oz.) can tomato paste
1 large onion, chopped
2 tsp. red onion, crushed
6 garlic cloves, minced
1 tsp. ground cumin
1 tsp. ground black pepper
6 cups vegetable broth
½ cup water
Juice of ½ lemon
½ cup medium-grind cornmeal


  1. In large pot or pressure cooker, combine all ingredients except lemon juice, water and cornmeal.
  2. Simmer mixture until kale is tender.
  3. In bowl, stir together lemon juice, water and cornmeal to make a paste.
  4. Stir paste into stew and cook for an additional 15 minutes.

Recipe courtesy of Bob’s Red Mill blog. Used with permission.