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Fall just came rushing in this week, and I am ready to do some cooking. I have a roast in the CrockPot and ingredients for beef stew. It is just that hearty meal time of year.

I like this recipe from The Washington Post because it appeals to the part of me that wants warm foods right now. But the lemon and vegetables leave it with a bright flavor, and it is reminiscent of minestrone. (If you can't find giant beans, you can substitute lima beans.)

Greek Giant Bean Stew With Lemon-Honey Sauce

Combine 1 pound dried Greek gigantes (giant beans) with water to cover by 2 inches, and soak overnight.

Drain. Transfer the beans to a large, heavy pot with enough water to cover by 1 inch, and set over medium-high heat. Cut 2 celery ribs and 1 peeled onion into large chunks and add them to the pot. Bring to a boil, then reduce the heat so the mixture barely bubbles around the edges. Cover and cook until the beans are tender, 1 to 2 hours or longer. Fish out and discard the celery and onion. Stir in 1/2 teaspoon fine sea salt or to taste. Turn off the heat.

While the beans are cooking, bring a medium pot of water to a boil and preheat the oven to 300 degrees. Remove the stems from 1 pint of cherry tomatoes. Use a sharp paring knife to score an X in the skin of each tomato. Boil them for about 10 seconds, then scoop out. Let them cool, then slip off and discard the skins. Cut the tomatoes in half and transfer them to a rimmed baking sheet.

Thinly slice 1 garlic clove and add it to the tomatoes on the sheet, along with 2 sprigs fresh thyme, 1 teaspoon sugar and 1/2 teaspoon black pepper. Toss to combine. Roast until the tomatoes shrivel and start to collapse, 15 to 20 minutes, then remove them from the oven and sprinkle with salt.

In a small bowl, whisk together 1 tablespoon honey and 1/4 cup fresh lemon juice. Drizzle in 3/4 cup extra-virgin olive oil while whisking to make a creamy emulsion.

Pour 1 tablespoon canola oil into a large, heavy pot over medium heat. Thinly slice 2 garlic cloves and 1 small red onion and add to the pot. Saute until the onion and garlic are slightly caramelized, 8 to 10 minutes. Add the leaves of 8 ounces kale and cook until barely wilted. Add the beans and enough of their cooking liquid to make a loose stew, and cook until the kale is tender, 5 minutes. Taste, and add salt as needed.

Chop 1 bunch fresh dill and stir half of it into the stew, with the tomatoes.

Ladle the stew into shallow bowls and spoon the honey-lemon sauce generously onto each portion. Sprinkle with the remaining dill. Serve warm.

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