Black cabbage stew with white beans

Ingredients for 4 servings:

• 500 g vegetables (black cabbage)
• 125 g beans, white, dried
• 1 onion(s)
• 1 garlic
• 75 g bacon, diced
• 15 g olive oil
• 1 can of tomatoes, chopped
• 100 ml dry white wine
• salt and pepper
• vegetable broth
• Thyme
• oregano

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 45 minutes; Total time approx. 9 hours 15 minutes

Rustic, autumnal stew

Soak the beans the night before, or for at least 8 hours. To cook, discard the soaking water, cover the beans thoroughly with fresh water, add a sprig of fresh thyme or 1 teaspoon of dried thyme, and cook for about 30-60 minutes. Note the bean variety and cooking time. Drain and reserve the cooking water. Remove the kale leaves from the stalk and wash them. Remove the stalks and cut the leaves into strips about 2 cm wide. Blanch for about 5-7 minutes, drain well, refresh, and set aside. Roughly dice the onion, chop the garlic, and sauté with the bacon in olive oil until translucent. Add the tomatoes and pour in the white wine and the bean cooking water. Season to taste with vegetable stock, salt, pepper, oregano, and thyme. Add the kale and beans, heat the stew, adding a little more water if necessary. Tip: If you don’t have kale, this recipe can also be made with kale or savoy cabbage.