The rain and cooler weather Saturday evening certainly set my fall cooking inspiration into motion - bone broth simmering, sourdough bread starter fermenting, and beans sprouting. Sunday evening's aroma was this dish simmering on the stove for quite some time.
WHITE BEAN & KALE BONE BROTH STEW
2 cups white beans | soaked for 8 hours
2 bunches of kale
5 cups of bone broth
1 sweet onion
2 cloves of garlic
herbs of choice | I chose sage, thyme, and marjoram
1/2 tsp Apple cider vinegar
1 tsp salt
Pepper to taste
PROCESS | sauté your onions, garlic, and herbs in your pot of choice. Rinse and add your sprouted beans. Cover with your bone broth and bring to a boil. Cover and simmer for 35-40 minutes. Add in your salt, pepper and chopped Kale. Cook for another three minutes. Let cook a bit and stir in your ACV.
This makes for a wonderful base for bowls throughout the next few days as well.