A hearty and flavorful bean casserole with zucchini and kale, simmered in coconut milk — perfect as a warming main dish on a cold day.

Yield: about 3 liters (12 cups) | Prep: 25 min (plus soaking) | Cook: 30–40 min | Total: ~1 hr

Ingredients

• 5 dl (2 cups) dry kidney beans
• 780 g (1.7 lb / 27.5 oz) zucchini
• 7 green kale leaves
• 400 g (14 oz) crushed tomatoes
• 1 dl (½ cup) coconut milk
• 1 medium onion
• 1 garlic clove
• 1 bay leaf
• 4 tsp salt

Instructions

1. Soak beans: Soak the kidney beans overnight in plenty of water.
2. Cook beans: Drain and rinse the beans, then boil them with the bay leaf in fresh water until almost soft.
3. Add kale: Chop the kale and add it to the beans. Boil together and add salt.
4. Add zucchini: Dice the zucchini and add it once the kale is nearly cooked.
5. Add remaining ingredients: Stir in crushed tomatoes, minced garlic, chopped onion, and coconut milk.
6. Simmer: Let it simmer for a few more minutes until all vegetables are tender.
7. Serve: Serve warm with boiled potatoes.

Tips & Variations

• For convenience, a pressure cooker can be used: combine all ingredients with 1 liter (4¼ cups) of water and cook under pressure until the beans are soft.