Bean Stew over Creamy Polenta

A savory bean stew (with lots of greens stirred in at the end) severed over creamy polenta. Healthy. Hearty. 

Bean Stew over Creamy Polenta   4 to 6+ servings
1/2 lb. (about 1 1/8 cups) dried red beans, rinsed and soaked overnight  (other types of beans could be substituted)
5 cups water
1 large bay leaf
About 10 thyme sprigs, tied together
1 onion, chopped
1 large carrot, diced
3 garlic cloves, minced
2 to 3 handfuls kale, stripped from stem & chopped
Salt to taste
1/2 teaspoon red pepper flakes or more to taste
1 tablespoon tomato paste
1 small Russet potato, peeled & grated (this will thicken broth to a stew-like consistency)
Creamy Polenta 
Grated Parmesan for serving
Chopped green (spring) onions for serving

1. To cook dried beans: Rinse beans and place in a large, heavy pot. Add water to cover by 1 to 1 1/2". Over medium-heat, bring to a gentle boil and skim away any foam that form.  Cover, reduce heat to low and simmer 1 to 2 hours or until beans are tender.
2. To the cooked beans, add  veggies (onion, carrot, garlic), chopped kale, salt, red pepper flakes and tomato paste. Cover and simmer gently for about 30 minutes or until kale is cooked and veggies are tender.
   
   
   
   
   
   
   
3. Add grated potato and cook stew until potato is tender and has thickened broth to a stew-like consistency. Taste and adjust seasoning as stew is simmering.
   
   
   
   
4. To serve: Spoon bean stew over creamy polenta and top with Parmesan and green onions.
   

Recipe without photos . . .

Bean Stew over Creamy Polenta   4 to 6+ servings
1/2 lb. (about 1 1/8 cups) dried red beans, rinsed and soaked overnight  (other types of beans could be substituted)
5 cups water
1 large bay leaf
About 10 thyme sprigs, tied together
1 tablespoon extra virgin olive oil
1 onion, chopped
1 large carrot, diced
3 garlic cloves, minced
2 to 3 handfuls kale, stripped from stem & chopped
Salt to taste
1/2 teaspoon red pepper flakes or more to taste
1 tablespoon tomato paste
1 small Russet potato, peeled & grated (this will thicken broth to a stew-like consistency)
Creamy Polenta 
Grated Parmesan for serving
Chopped green (spring) onions for serving

1. To cook dried beans: Rinse beans and place in a large, heavy pot. Add water to cover by 1 to 1 1/2". Over medium-heat, bring to a gentle boil and skim away any foam that form.  Cover, reduce heat to low and simmer 1 to 2 hours or until beans are tender.
2. To the cooked beans, add cooked veggies (onion, carrot, garlic), chopped kale, salt, red pepper flakes and tomato paste. Cover and simmer gently for about 30 minutes or until kale is cooked and veggies are tender.
3. Add grated potato and cook stew until potato is tender and has thickened broth to a stew-like consistency. Taste and adjust seasoning as stew is simmering.
4. To serve: Spoon bean stew over creamy polenta and top with Parmesan and green onions.