Cannellini Beans with Kale |
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Prep Time: 25 Minutes Cook Time: 95 Minutes |
Ready In: 120 Minutes Servings: 12 |
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Set aside 1 1/2 cups beans for the Kale and Bean Bruschetta ; you'll also use the beans to make the Kale and Cannellini Soup later in the week. Ingredients:
1 1/2 cups (10 to 11 ounces) dried cannellini (white kidney beans) |
1 cup chopped onion |
3 garlic cloves, peeled |
1 turkish bay leaf |
1 teaspoon dried sage |
1 teaspoon salt |
4 cups (packed) coarsely chopped stemmed lacinato kale |
6 tablespoons extra-virgin olive oil |
3 tablespoons fresh lemon juice |
dried crushed red pepper |
ingredient info: lacinato (tuscan) kale is flatter and more tender than curly kale. |
Directions:
1. Place beans in pot with enough cold water to cover by 3 inches. Bring to boil. Continue to boil 1 minute. Remove from heat. Cover; let stand 1 hour. Drain beans; return to pot. Add 8 cups water, onion, garlic, bay leaf, and sage; bring to boil. Reduce heat; cover and simmer until beans are tender, 1 to 11/2 hours. Stir in salt. Add kale; cook 4 minutes.
2. Drain beans and kale; place in large bowl. (Cover and chill liquid for soup.) Add oil, lemon juice, and red pepper to taste; toss. Season with salt and black pepper.
3. Per serving (per 1/2 cup): 90 calories, 4 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
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