ALMA MEDITERRÁNEA STEW

Sweet potato, black beans, lacinato kale, and fire-roasted tomatoes slow-cooked into a smoky soul of the Mediterranean stew

INGREDIENTS

• 2 (14.5 oz) cans no-salt-added fire-roasted diced tomatoes (undrained)

• 3 cups low-sodium vegetable broth

• ¾ cup minced carrot

• 1 medium sweet potato, peeled and diced small

• 4 cloves garlic, finely minced

• 2 teaspoons dried oregano

• ½ teaspoon smoked paprika

• ¼ teaspoon crushed red pepper (optional)

• ¾ teaspoon mineral salt (or to taste)

• ¼ teaspoon black pepper

• 1 tsp of garlic powder

• 1 tsp of onion powder

• 2 (15 oz) can black beans, rinsed and divided ( you can also use chickpeas as a substitution)

• 1 bunch lacinato kale, stemmed and chopped (about 8 cups packed)

• Optional garnish: torn basil, cilantro, or a drizzle of olive oil

INSTRUCTIONS

1. Add the base ingredients
   In a 4-quart slow cooker, combine the tomatoes, broth, carrot, sweet potato, garlic, oregano, smoked paprika, crushed red pepper, garlic and onion powder, salt, and black pepper. Stir. Cover and cook on Low for 6 hours.

2. Mash a portion of the beans
   Scoop out ¼ cup of the hot liquid and add 2 tablespoons of the black beans to it. Mash with a fork until smooth. Stir the mashed mixture back into the stew.

3. Add kale and remaining beans
   Add the chopped kale and the rest of the black beans. Stir. Cover and cook for 30 more minutes until the kale is tender.

4. Mash sweet potato to thicken
   Use the back of a spoon to mash a few pieces of the sweet potato directly in the pot to help thicken the stew. Stir and taste for salt.

5. Serve
   Ladle into bowls. Top with fresh basil, cilantro, or a drizzle of olive oil if you’d like.
   

NOTES FROM MY TABLE:

• Add cooked farro or wild rice to the bowl before ladling in the stew

• Top with toasted pumpkin seeds or crushed cashews for crunch

• Stir in a squeeze of lime if you want brightness