Cape Verdean Cachupa-Inspired Bean and Corn Stew

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 can (14 ounces) diced tomatoes
• 3 cups low-sodium vegetable broth
• 1 medium sweet potato, peeled and cubed
• 1 can (15 ounces) cannellini beans, drained
• 1 1/2 cups frozen corn
• 1 cup hominy, drained
• 3 cups chopped kale
• 1 tablespoon fresh lemon juice

Steps

1. Heat oil in a Dutch oven over medium heat. Cook onion and bell pepper for 6 minutes until soft.
2. Add garlic, paprika, and cumin; cook for 30 seconds.
3. Add tomatoes, broth, and sweet potato. Bring to a simmer, cover, and cook for 15 minutes.
4. Stir in beans, corn, and hominy; simmer uncovered for 10 minutes until the sweet potato is tender.
5. Stir in kale and cook for 3 minutes until wilted. Finish with lemon juice and season to taste.
6. Serve hot in bowls.

Allergen note: No major allergens in the listed ingredients.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.