Kidney bean stew, smoked coconut, creamy butternut squash and kale
Creative | Restaurants | Vegan

Kidney bean stew, smoked coconut, creamy butternut squash and kale 

Ingredients:

Kidney bean stew, smoked coconut, creamy butternut squash and kale

  • 200 g kidney beans
  • 1 sheet kombu
  • 20 g dark fried onions
  • 50 ml Brandy
  • 1 uni butternut squash
  • 60 g fresh coconut slices
  • 400 ml dark vegetable background
  • 100 g kale leaves
  • 500 ml mineral water
  • 3 g CALX
  • c/s salt and pepper
  • 5 g chopped nuts
  • 5 g finely chopped chives
  1. For beans:
  2. First of all we will let the kidney beans soak for 12 hours. After this time, we will drain them and wash them well.
  3. Add mineral water to a pot along with the beans and kombu seaweed. bring to a boil and then lower to medium heat so that they cook delicately and do not burst. Defoam constantly to remove impurities and let them cook for approximately 1h30 minutes or until tender. Turn off the heat, remove the seaweed, add a handful of salt and let them cool in their own cooking water. Reserve.
  4. For butternut squash:
  5. Peel the piece and with the help of a boleador, remove balls from the pumpkin (3 per person).
  6. In a bowl, mix the mineral water with the CALX, stir well and add the pumpkin spheres. Leave for an hour in the bath (move every 10 minutes as the CALX precipitates). Remove, wash well in running water. The next step now will be to cook them in a pot with a short vegetable broth and turmeric for 30 minutes over low heat. Once cooked and soft inside set aside.
  7. For slices of smoked coconut:
  8. Use a smoker to provide the taste and smell of smoke. Leave the sheets well wrapped so that the smoke generated does not escape.
  9. For the stew:
  10. In a saucepan, add the dark sauce and the chopped kale to chiffonade. Let cook for 5 minutes. Add the previously cooked beans, mover well and add the Brandy. Once the alcohol has evaporated, we will add the dark vegetable background and let it heat up well. Then, incorporate the pumpkin spheres and let them heat inside. Rectify salt and pepper if necessary.
  11. Dissolve the chopped with a little warm bottom apart and add to the stew so that it gains body. Finish with the smoked coconut slices as decoration and taste contribution.

By Natalie Jewell

Method:

Kidney bean stew, smoked coconut, creamy butternut squash and kale

  • 200 g kidney beans
  • 1 sheet kombu
  • 20 g dark fried onions
  • 50 ml Brandy
  • 1 uni butternut squash
  • 60 g fresh coconut slices
  • 400 ml dark vegetable background
  • 100 g kale leaves
  • 500 ml mineral water
  • 3 g CALX
  • c/s salt and pepper
  • 5 g chopped nuts
  • 5 g finely chopped chives
  1. For beans:
  2. First of all we will let the kidney beans soak for 12 hours. After this time, we will drain them and wash them well.
  3. Add mineral water to a pot along with the beans and kombu seaweed. bring to a boil and then lower to medium heat so that they cook delicately and do not burst. Defoam constantly to remove impurities and let them cook for approximately 1h30 minutes or until tender. Turn off the heat, remove the seaweed, add a handful of salt and let them cool in their own cooking water. Reserve.
  4. For butternut squash:
  5. Peel the piece and with the help of a boleador, remove balls from the pumpkin (3 per person).
  6. In a bowl, mix the mineral water with the CALX, stir well and add the pumpkin spheres. Leave for an hour in the bath (move every 10 minutes as the CALX precipitates). Remove, wash well in running water. The next step now will be to cook them in a pot with a short vegetable broth and turmeric for 30 minutes over low heat. Once cooked and soft inside set aside.
  7. For slices of smoked coconut:
  8. Use a smoker to provide the taste and smell of smoke. Leave the sheets well wrapped so that the smoke generated does not escape.
  9. For the stew:
  10. In a saucepan, add the dark sauce and the chopped kale to chiffonade. Let cook for 5 minutes. Add the previously cooked beans, mover well and add the Brandy. Once the alcohol has evaporated, we will add the dark vegetable background and let it heat up well. Then, incorporate the pumpkin spheres and let them heat inside. Rectify salt and pepper if necessary.
  11. Dissolve the chopped with a little warm bottom apart and add to the stew so that it gains body. Finish with the smoked coconut slices as decoration and taste contribution.

By Natalie Jewell

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