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Slow-Baked Beans With Kale
Ingredients
1 bunch
kale, stemmed and washed
3 tablespoons
extra virgin olive oil
1 medium
onion, chopped
1
carrot, chopped
1 ribs
celery, chopped
4 cloves
garlic, minced
1 2/3 cups
white beans
1
can tomato paste, dissolved in water
3 cups
additional water
bouquet garni (parsley, thyme, bay leaf)
1 teaspoon
herbes de Provence
Salt
Pepper
1/2 cup
bread crumbs
Instructions
STEP 1
Preheat the oven to 225 degrees. Blanch kale for two minutes, then transfer to ice water. Drain, squeeze out water, and cut into ribbons.
STEP 2
Heat olive oil in a large casserole. Add onion, carrots, and celery. Cook until onion is tender. Add garlic and cook until fragrant. Add dissolved tomato paste and bring to a simmer.
STEP 3
Add drained beans, remaining water, bouquet garni, herbes de Provence, salt, and pepper. Stir in kale, bring to a simmer, cover, and bake for three hours.
STEP 4
Mix remaining olive oil and bread crumbs. Sprinkle over beans and bake for an additional 30 minutes to an hour until browned. Serve warm.
Nutrition Facts
(per serving)
Calories:
318 calories
Servings:
6 servings
Carbohydrates:
49 g
Fat:
8 g
Fiber:
14 g
Protein:
15 g
Sugar:
10 g
Meal Effort
Preparation:
30 minutes
Cook:
3 hours 15 minutes
Total:
3 hours 45 minutes