Kale, black beans, and potatoes come together in this hearty St. Patrick's Day dish featuring a Guinness®-infused roux.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
224 Calories
Recipe Instructions
Step 1
Place bacon slices in a large, cold cast iron skillet over medium heat. Cook, turning occasionally, until crispy, 7 to 10 minutes. Drain bacon slices on paper towels and reserve remaining grease in the pan.
Step 2
Meanwhile, place diced potatoes in a microwave-safe bowl with some water. Microwave on high for 3 minutes, stir, and heat for 3 minutes more.
Step 3
Saute onion and garlic in the pan with the bacon fat until lightly browned, about 5 minutes. Add potatoes; cook until lightly browned, 3 to 5 minutes more. Stir in kale. Pour in a spoonful or two of stout and bring to a boil until kale is bright green, scraping the browned bits of food off the bottom of the pan with a wooden spoon.
Step 4
Season kale with oregano, tarragon, salt, and pepper. Add beans and remaining stout. Bring to a boil. Cover, reduce heat, and simmer until potatoes are fork-tender, about 10 minutes. Drain mixture through a colander set over a bowl; reserve the cooking liquid.
Step 5
Melt butter in the pan. Whisk in flour until a light golden brown paste forms. Add tomato paste and some of the reserved liquid; whisk until blended. Whisk in the remaining liquid and reduce until sauce is rich and thick, 3 to 5 minutes.
Step 6
Combine sauce with the vegetable mixture in a serving dish; season with salt and pepper. Crumble the bacon and sprinkle it on top.
Ingredients
2 tablespoons all-purpose flour
3 tablespoons butter
salt and ground black pepper to taste
½ teaspoon dried oregano
3 tablespoons tomato paste
2 cloves garlic, finely chopped
1 (15 ounce) can black beans, drained
1 medium onion, diced
3 slices bacon, or more to taste
2 large red potatoes, diced
4 cups shredded kale
1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®), divided
