I’m always looking for new recipes. This time of year I want warm and hearty dishes. This recipe from Williams Sonoma has been a big hit. I have made a couple of different variations of it based on the ingredients I have available and the amount of time that I have. I have used dry beans as the recipe indicates, but I have also made it with cans of beans. I generally double the recipe so that there are leftovers. I have skipped the fennel and added shallot. You can modify the ingredients based on what you have on hand.
This recipe is a great option to make when you are cooking for company. I like to make side dishes that can serve as main dishes for me. This one is perfect! I usually add one other vegetable and then make some kind of meat for my guests. This is great on its own with a gluten free baguette. If you eat eggs, try serving it with a fried egg for brunch or lunch.
3 Tbs. olive oil
1 fennel bulb, trimmed, cored and diced (optional)
1 yellow onion, diced
1 shallot, diced
3 garlic cloves, minced
3 fresh thyme sprigs
1 cup dried cannellini beans, soaked overnight, drained and rinsed
2 cups vegetable broth
1 cup water
Kosher salt and freshly ground pepper, to taste
1/2 bunch kale, ribs removed, leaves thinly sliced crosswise
1 Tbs. chopped fresh flat-leaf parsley
In a Dutch oven, warm the olive oil over medium-high heat. Add the fennel, and onion and cook, stirring occasionally, until softened and translucent, about 10 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Add the thyme sprigs, beans, broth and water, and season with salt and pepper. Bring to a simmer, then reduce the heat to medium-low. Cover and cook, stirring occasionally, until the beans are tender, 50 to 60 minutes. Uncover the pot and remove and discard the thyme sprigs.
Increase the heat to medium-high, add the kale and cook, uncovered, until the kale is tender but slightly toothsome, 5 to 10 minutes. Stir in the parsley and adjust the seasonings with salt and pepper. Transfer to a serving bowl and serve immediately. Serves 4.