Bean a while since I made a modern recipe
Aug. 8th, 2016 11:09 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Cannellini Beans with Kale.
1 1/2 cups dried cannellini beans
1 cup chopped onion
3 cloves garlic, peeled (Ha! I used... more.)
1 bay leaf
1 tsp dried sage
1 tsp salt
4 cups packed coarsely chopped stemmed kale (Tuscan kale is more tender than curly kale. I used a mixture from our CSA box.)
6 Tbsp olive oil
3 Tbsp lemon juice
crushed red pepper
Place beans in pot with enough cold water to cover by 3 inches. Bring to a boil and boil for 1 minute. Remove from heat. Cover and let stand 1 hour.
Drain beans and return to pot. Add 8 cups water, onion, garlic, bay leaf, and sage; bring to a boil. Reduce heat, cover, and simmer for 1 to 1 1/2 hours until the beans are tender. Stir in salt and kale. Cook for 4 minutes.
Drain beans and kale, reserving the liquid. Place in a large bowl and add oil, lemon juice, and red pepper to taste; toss. Season with salt and black pepper.
The reserved liquid can be used for soup.
What worked: This sounded good and healthy as a vegetarian side dish, as well as being relatively easy. It was in fact all of these things.
What didn't: Because it does involve some time, I had originally planned to make this a couple weeks ago but never did (especially on a weeknight). I'm glad I finally did.
Will I make it again? This is going into the regular rotation. I would buy kale specifically to make this dish.
1 1/2 cups dried cannellini beans
1 cup chopped onion
3 cloves garlic, peeled (Ha! I used... more.)
1 bay leaf
1 tsp dried sage
1 tsp salt
4 cups packed coarsely chopped stemmed kale (Tuscan kale is more tender than curly kale. I used a mixture from our CSA box.)
6 Tbsp olive oil
3 Tbsp lemon juice
crushed red pepper
Place beans in pot with enough cold water to cover by 3 inches. Bring to a boil and boil for 1 minute. Remove from heat. Cover and let stand 1 hour.
Drain beans and return to pot. Add 8 cups water, onion, garlic, bay leaf, and sage; bring to a boil. Reduce heat, cover, and simmer for 1 to 1 1/2 hours until the beans are tender. Stir in salt and kale. Cook for 4 minutes.
Drain beans and kale, reserving the liquid. Place in a large bowl and add oil, lemon juice, and red pepper to taste; toss. Season with salt and black pepper.
The reserved liquid can be used for soup.
What worked: This sounded good and healthy as a vegetarian side dish, as well as being relatively easy. It was in fact all of these things.
What didn't: Because it does involve some time, I had originally planned to make this a couple weeks ago but never did (especially on a weeknight). I'm glad I finally did.
Will I make it again? This is going into the regular rotation. I would buy kale specifically to make this dish.
