A hearty, aromatic, and colorful dinner for your St. Patrick's Day feast that goes great with a pint of Guinness® Stout!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

  • Combine sauce with the vegetable mixture in a serving dish; season with salt and pepper. Crumble the bacon and sprinkle it on top.

Nutrition Facts

224 calories; 6.3 g total fat; 15 mg cholesterol; 402 mg sodium. 32.7 g carbohydrates; 8.3 g protein; Full Nutrition