This was such a flavorful dish and made the house smell so good! That's a perk of using the slow cooker. The recipe is from the book Fresh from the Vegetarian Slow Cooker by Robin Robertson. Even though only a relatively small amount of potatoes were used, it was rather robust. The kale was put in about 10 minutes before serving and added such a nice chewy green-ness to the dish. It said to cook for 6 to 8 hours; we had to have at it a little after 6 hours. We'll definitely make it again.
Update 10/3/6 ~ got a comment asking for the recipe, so...here it is!
Almost Irish Stew
With the slow cooker doing all the work, you will have time to make a loaf of soda bread to accompany this “almost Irish” stew. Chunks of seitan may be substituted for the beans for a “meatier” alternative.
Slower Cooker Size: 4 to 6 quart
Cook Time: 6 to 8 hours
Setting: Low
Serves: 4
1 tablespoon olive oil
1 small yellow onion, chopped
1 ½ cups baby carrots, halved lengthwise
6 very small white potatoes, halved or quartered
2 garlic cloves, minced
1 ½ cups slow-cooked or one 15.5 ounce can cannelloni beans, drained and rinsed
2 cups vegetable stock
1 bay leaf
¼ cup dry white wine
2 tablespoons tamari or other soy sauce
1 teaspoon dried thyme
Salt and freshly ground black pepper
3 large kale leaves or other dark leafy greens, chopped, cooked in simmering water to cover until tender, and drained.
Heat the oil in a large skillet over medium heat. Add the onion, cover and cook until softened, about 5 minutes.
Transfer the onions to a 4- to 6-quart slow cooker. Add the carrots, potatoes, garlic, beans, stock, bay leaf, wine, tamari, and thyme and season with salt and pepper. Cover and cook on Low for 6 to 8 hours.
About 10 minutes before serving, stir in the cooked kale. Serve hot.
