There’s a special kind of comfort found in a big bubbling pot of stew. It is the kind of comfort that doesn’t just fill your ...

Stir in broth, water, bay leaves and beans, and bring to a boil. Cover, transfer pot to oven and cook until beans are almost tender (very center of beans will still be firm), 45 minutes to 1 hour. 4.

14 oz (400 g) kale (e.g., frozen) 9 oz (250 g) mixed minced meat (or vegan meatballs for a plant-based option) 10.5 oz (300 g) green beans. 2 tsp 8 herb spice mix (or your favorite herb blend) ...

Taste the stew for seasoning and add more salt or harissa, if you like. Ladle into 4 shallow bowls and sprinkle with the remaining 1 tablespoon parsley. Serve with pita or crusty bread.

Make the stew . In a large saucepan, heat the olive oil. Add the garlic, celery, carrot, onion, bay leaf, and thyme, and cook over moderate heat, stirring occasionally, until softened, about 8 ...

Two 15½-ounce cans black beans, rinsed and drained. 1 bunch cilantro, chopped (leaves and tender stems) In a large pot, heat the oil until shimmering.

Make these Cuban black beans for a high protein dinner that goes well with rice, plantains, flatbreads, and plenty of spice.