Bean And Kale Ragu Recipes

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BEAN AND KALE RAGU



Bean and Kale Ragu image

Simmer leafy green kale, canned tomatoes with chile peppers, onions, garlic, spices, and fresh herbs with plump, white canned cannellini beans to make this savory, Italian-inspired ragu or vegetable stew.

Provided by Stefanie N

Categories     Side Dish     Beans and Peas

Time 1h25m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, chopped
1 pound kale, stems removed and leaves coarsely chopped
1 (14 ounce) can diced tomatoes with green chile peppers
2 cloves garlic, minced
1 ½ cups water
2 bay leaves
¼ teaspoon ground cumin
1 teaspoon onion powder
2 (15 ounce) cans canned cannellini beans, drained and rinsed
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
salt and ground black pepper to taste

Steps:

  • Heat the olive oil in a large deep skillet over medium-high heat. Add the onions and kale. Cook and stir until the onions become transparent and the kale wilts and reduces in volume, 5 to 7 minutes.
  • Reduce the heat to medium. Stir the tomatoes and green chiles, garlic, water, bay leaves, cumin, and onion powder into the kale mixture. Simmer the vegetable mixture until the kale is soft, about 1 hour. Stir in the cannellini beans and continue simmering until beans are heated through, about 10 minutes. Stir in the oregano and basil. Add salt and pepper to taste.

Nutrition Facts : Calories 206.5 calories, Carbohydrate 31.9 g, Fat 5.7 g, Fiber 7.9 g, Protein 8.7 g, SaturatedFat 0.7 g, Sodium 592.2 mg, Sugar 0.9 g

CANNELLINI AND KALE RAGOûT



Cannellini and Kale Ragoût image

Categories     Soup/Stew     Bean     Sauté     Vegetarian     Kale     Spring     Vegan     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

6 tablespoons extra-virgin olive oil, divided
4 1 1/2-inch-thick slices Italian bread, crusts removed, each slice quartered
1 teaspoon plus 1 tablespoon chopped fresh thyme
3 garlic cloves, finely chopped
1/4 teaspoon dried crushed red pepper
5 cups (packed) thinly sliced kale (about 1 large bunch)
1 14 1/2-ounce can vegetable broth
1 14 1/2-ounce can diced tomatoes with green pepper and onion in juice
1 15-ounce can cannellini (white kidney beans), drained

Steps:

  • Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add bread and 1 teaspoon thyme; cook until bread is golden on both sides, turning with tongs, about 2 minutes total. Transfer croutons to bowl; sprinkle with salt and pepper.
  • Add remaining 4 tablespoons oil, garlic, and crushed red pepper to same pot; sauté over medium heat 30 seconds. Add kale and broth; bring to boil. Reduce heat to medium-low, cover, and simmer until kale wilts, about 5 minutes. Add tomatoes with juice, beans, and remaining 1 tablespoon thyme. Cover and simmer 15 minutes. Season with salt and pepper. Ladle ragout into shallow bowls. Top with croutons and serve.

BUTTERNUT SQUASH, WHITE BEAN AND KALE RAGOUT (VEGAN)



Butternut Squash, White Bean and Kale Ragout (Vegan) image

This recipe was originally published in the New York Times and was then adapted for "Best Vegan Recipe's." Hearty and healthy. Great when you're craving veggies in the winter.

Provided by liz_wasinger

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

3 lbs butternut squash
2 tablespoons vegan margarine
2 tablespoons maple syrup
2 1/2 teaspoons cider vinegar
1 teaspoon kosher salt, more to taste
1 teaspoon ground black pepper
1 pinch cayenne
2 tablespoons extra virgin olive oil
4 large leeks, cleaned and chopped, white and light green parts only
2 large garlic cloves, minced
2 teaspoons fresh rosemary, chopped
2 (15 ounce) cans cannellini beans, drained and rinsed (or use 3 cups cooked white beans)
2 cups vegetable broth
3/4 lb kale, center ribs removed, leaves thinly sliced (about 6 cups)
1/3 cup dried cranberries, roughly chopped, plus whole berries for garnish
coarse sea salt

Steps:

  • 1. Preheat oven to 425 degrees. Using a vegetable peeler or paring knife, peel pumpkin or squash. Trim stem, then halve pumpkin or squash and scoop out seeds (save for roasting if desired). Cut flesh into 1-inch cubes.
  • 2. Spread cubes out on a large rimmed baking sheet. In small saucepan, combine butter or canola oil, syrup, 1 teaspoon vinegar, kosher salt, 1/2 teaspoon black pepper and cayenne. Cook, stirring, over medium-high heat until butter melts; pour mixture over squash and toss to coat evenly. Roast, tossing occasionally, until pumpkin or squash is very tender and caramelized at edges, about 30 minutes.
  • 3. In a large skillet, warm olive oil over medium heat. Add leeks, garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes.
  • 4. Stir in kale. Simmer until kale is cooked down and very tender, about 10 minutes. Stir in pumpkin or squash and chopped cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. Garnish with additional cranberries and sea salt, and serve.

CANNELLINI BEAN & FENNEL RAGU



Cannellini bean & fennel ragu image

Get four of your five-a-day in this comforting cannellini bean and fennel ragu with pancetta, tomatoes and a herby gremolata topping

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 16

1 tbsp olive oil
1 onion , finely sliced
2 celery sticks, finely chopped
1 fennel bulb , trimmed and sliced
1 large garlic clove , grated
50g pancetta , chopped
400g can cannellini beans , drained and rinsed
150g cherry tomatoes , halved
2 tbsp tomato purée
300ml low-salt vegetable stock
1 tbsp red wine vinegar
grated parmesan and crusty bread, to serve (optional)
½ small bunch of basil , finely chopped
½ small bunch of parsley , finely chopped
1 lemon , zested
½ garlic clove , grated

Steps:

  • Heat the oil in a frying pan over a medium heat and fry the onion, celery and fennel for 5 mins. Add the garlic and pancetta, and fry for 5 mins more.
  • Stir in the beans, then add the tomatoes, tomato purée, stock and vinegar. Stir, bring to a simmer and cook, uncovered, for 10 mins. Season to taste.
  • For the gremolata, mix everything together in a small bowl. Set aside.
  • Spoon the ragu into bowls and top with the gremolata. Scatter over some parmesan, if using, and serve with crusty bread, if you like.

Nutrition Facts : Calories 394 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 16 grams fiber, Protein 18 grams protein, Sodium 1.6 milligram of sodium

KALE AND WHITE BEANS



Kale and White Beans image

I hated kale until a friend gave me a bunch from her garden and this recipe. I added a few ingredients. At dinner my husband ate two servings and asked me to make it again. Success!

Provided by Hinkle

Categories     Greens

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 bunch fresh kale, washed and stemmed
14 ounces canned white beans, rinsed and drained (I used navy beans)
4 -6 garlic cloves, peeled and diced
1 medium tomatoes, sliced thinly
1 medium onion, peeled and sliced thinly
4 -6 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1/2 teaspoon sea salt
1 teaspoon oregano
1 teaspoon thyme
1/4-1/3 cup asiago cheese, sliced thinly (I used a vegetable peeler)

Steps:

  • If you can get fresh kale from a garden, wash it, shake off excess water, and store it in a partially airtight container in the frig for 3-4 days. As it "ages," it sweetens.
  • Heat the olive oil slowly in a large frying pan.
  • While the oil is heating, chop the kale in large strips. Set aside.
  • Saute onion and garlic over medium-low heat until they begin to turn color. Do not burn.
  • Throughout the rest of this prepartion do not overheat the oil. Medium should be the right temperature.
  • Stir in the brown sugar, oregano, and thyme. Stir gently for another minute or two until the sugar has disappeared.
  • If you need to add a bit more olive oil, do so at this point. You need a thin layer of hot oil covering the bottom of the pan.
  • Stir the chopped kale into the hot oil mix. Kale may look to be too much to fit in the pan, but be patient; as you stir it in, it begins to wilt down to a manageable size. Stir the kale gently for a few minutes, just long enough to cook it down a bit. Do not let it become soft.
  • Stir in the drained, rinsed beans, the balsamic vinegar, and the salt.
  • Lay the tomato slices on top.
  • Lay the thinly sliced asiago cheese on top of the tomatoes.
  • Turn off heat or turn down very low, cover and let steam for 5 minutes. Serve hot.

Nutrition Facts : Calories 287.9, Fat 13.9, SaturatedFat 2, Sodium 302.9, Carbohydrate 34.2, Fiber 5.8, Sugar 10.2, Protein 8.1

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