Omnivore

John and I tried this new recipe and we really liked it so I thought I would pass it along. The potatoes sop up the flavor of the gochujang and soy sauce enhanced stock. I used russet potatoes I had on hand and just cut them into smaller pieces. The other thing I changed was to delete any sweetener. That is my personal preference. We served ours with rice which seems a little overkill on carbs. And we used a sprinkling of cilantro but no sour cream.

Potato and bean stew with gochujang

2 tablespoons unsalted butter or olive oil
1 large red onion, coarsely chopped
Salt and black pepper
5 large garlic cloves, coarsely chopped
3 tablespoons gochujang, plus more to taste
3 cups vegetable broth
2 tablespoons soy sauce
1 teaspoon honey or dark brown sugar
1 pound baby gold or fingerling potatoes, large ones halved
1 (15-ounce) can cannellini or butter beans, rinsed
1 large bunch Tuscan kale, stems and leaves chopped (6 packed cups)
Cooked white rice, for serving
Sour cream and chopped flat-leaf parsley (both optional), for serving

Heat a large pot or Dutch oven over medium-high. Melt the butter and add the onion. Season with salt and pepper. Cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Add the garlic and gochujang, and stir until heated through and fragrant, just a few seconds.

Stir in the vegetable broth, soy sauce, honey, potatoes and beans. Season with salt and pepper. Bring to a boil over high, then reduce the heat to medium-low to maintain a gentle boil. Cover and cook for 10 minutes, then add the kale. (It will seem like a lot at first but will wilt down considerably.) Tamping down the kale, continue gently boiling the covered stew, stirring occasionally, until the potatoes are tender and the broth is thickened to your liking, 10 to 20 minutes. Taste the broth and add more salt, pepper and gochujang as desired.

Serve the stew alongside white rice and, for coolness against the heat, top with a dollop of sour cream and a sprinkle of parsley, if using.