SLOW-BAKED BEANS WITH KALE (MARTHA ROSE SHULMAN)
The beans are baked very slowly and get very creamy texture, while the liquid they cook in thickens to a caramelized syrup. The kale practically melts in this casserole, going from bitter to sweet. I love using lima beans in this dish because they're so big and their texture is so luxurious. This recipe was printed in the New York Times. NOTE: Make sure that the beans come to a simmer on top of the stove before placing them in the oven. Do not use old beans, which will not soften no matter how long you simmer them. If the beans do not soften in the oven after a couple of hours, raise the heat to 300 F. If you live at a high altitude, raise the oven temperature and let the the beans bake for longer. DO AHEAD: You can make this recipe through Step 3 and store it in the refrigerator up to four days ahead of serving. Top with the bread crumbs, and reheat in a 350 F oven for 15 minutes until the beans are bubbling and the bread crumbs lightly browned. Nutritional Information (6 servings): 370 calories; 8g fat; 58g carb; 12g fiber; 19g protein
Provided by blucoat
Categories Greens
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 225°F Meanwhile, bring a large pot of water to a boil, salt generously and add the kale. Blanch for two minutes, then transfer to a bowl of ice water. Drain, squeeze out water and cut into ribbons. Set aside. (I blanch the kale to extract some of the bitterness, but you can skip this step.).
- Heat 2 tablespoons of the olive oil over medium heat in a large ovenproof casserole. Add the onion, carrots and celery. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the dissolved tomato paste, and bring to a simmer.
- Add the drained beans, the remaining water, the bouquet garni, herbes de Provence and salt and pepper. Stir in the kale, bring to a simmer, cover and place in the oven. Bake three hours until the beans are tender and creamy. (Made sure that the beans stay at a very slow simmer while in the oven. If they are not when you check, turn up the heat.) Taste and adjust salt.
- Mix together the remaining olive oil and the bread crumbs. Sprinkle the bread crumbs over the beans, and continue to bake another 30 minutes to an hour until the bread crumbs are lightly browned. Remove from the heat and serve; or allow to cool slightly and serve.
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Madhu Sudhanan
[email protected]Overall, I thought this recipe was pretty good. I would definitely make it again, but I might make a few changes next time.
liam devoy
[email protected]I'm not sure what I did wrong, but my beans turned out mushy. I think I might have cooked them for too long.
zahid naeem
[email protected]These beans were a lot of work to make, but they were worth it. They were so delicious and everyone loved them.
Alicia Hyman
[email protected]I found this recipe to be a bit bland. I added some extra spices and it was much better.
Alaoma Faith
[email protected]These beans were a bit too spicy for my taste, but I still enjoyed them. I think next time I'll use less chili powder.
artina alea
[email protected]I'm not a vegetarian, but I really enjoyed these beans. They were so flavorful and satisfying. I'll definitely be making them again.
Paris White
[email protected]I've made this recipe a few times now and it's always a hit. It's a great way to use up leftover beans.
Yvonne Chavez
[email protected]I wasn't sure how I would like these beans, but I was pleasantly surprised. They were really good! I especially liked the crispy kale.
Pashupati Shrestha
[email protected]These beans were delicious! I loved the combination of flavors and textures. The beans were creamy and tender, the kale was crispy, and the bacon added a nice smoky flavor.
Bright Edem
[email protected]I'm not a big fan of beans, but I really enjoyed this recipe. The beans were so tender and flavorful, and the kale added a nice touch.
viraj seegolam
[email protected]I made these beans for a potluck and they were a big success! Everyone raved about the flavor.
Abbas Cheema
[email protected]I followed the recipe exactly and the beans turned out great! I served them with cornbread and everyone loved them.
malaysia simmons
[email protected]These slow-baked beans were a hit with my family! The flavors were rich and complex, and the beans were perfectly tender. I especially loved the addition of kale, which added a nice pop of color and nutrition.