Cannellini Beans and Greens
Ingredients
The beans
-
2
cups
dried cannellini beans
The aromatics
-
2
units
shallots, peeled and quartered
-
1
bulb
garlic
-
1
bulb
fennel, chopped
-
1
teaspoon
sea salt
-
to taste
freshly ground black pepper
-
1
piece
kombu (optional)
The seasoning and finishing touches
-
1
tablespoon
extra-virgin olive oil
-
2
tablespoons
fresh lemon juice
-
to taste
red pepper flakes (optional)
-
1
bunch
Swiss chard, stems removed and leaves torn
-
to serve
crusty bread
-
2
tablespoons
chopped fresh parsley
Instructions
- Soak the beans in a large bowl with water for at least 8 hours or overnight.
- Drain and rinse the beans, then place them in a large pot and cover with 2 inches of water.
- Bring the water to a boil, then reduce the heat and simmer uncovered for 30 minutes.
- Add the shallots, garlic, fennel, salt, pepper, and kombu if using, then continue simmering for up to 2 more hours until the beans are tender.
- Remove the garlic, fennel stalks, and kombu, then mash the garlic cloves into a paste and return to the pot.
- Stir in olive oil and lemon juice, season to taste, and add the Swiss chard, cooking until just wilted.
- Serve in bowls with a drizzle of olive oil, parsley, and crusty bread.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
8g
Total carbohydrates
36g
Total protein
12g
Sodium
300mg
Cholesterol
0mg
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