Vegetarian White Beans With Black Kale Savory Cabbage Recipes

BAKED GIANT WHITE BEANS WITH CABBAGE

Baked Giant White Beans With Cabbage image

This slow-baked bean and cabbage dish is luxurious in both taste and texture. The limas become soft and pillowy after their long, slow simmer, while releasing some of their starch into the bean broth; the cabbage sweetens over time and almost melts into the velvety broth. Baked beans with cabbage traditionally contain a ham bone or some salt pork for flavor, but I get that rich umami flavor with Parmesan rinds.

Provided by Martha Rose Shulman

Time 3h

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, chopped
1 large carrot, finely chopped
1 pound cabbage, cored and chopped or shredded
4 garlic cloves, minced
1 pound large white beans or dried lima beans
7 cups water
A bouquet garni consisting of 2 Parmesan rinds, 4 parsley sprigs, 2 thyme sprigs and a bay leaf
Salt and a generous amount of freshly ground pepper
1/4 cup chopped fresh parsley (more to taste)

Steps:

Preheat the oven to 325 degrees.
Heat the olive oil over medium heat in a large, ovenproof casserole and add the onion and carrots. Cook, stirring often, until the onion is tender, about 5 minutes, and stir in the cabbage and half the garlic. Cook, stirring, for another 5 minutes, until the cabbage has wilted.
Add the beans, water, bouquet garni and salt and pepper. Bring to a simmer, cover and place in the oven. Bake 1 hour and add the remaining garlic; taste and adjust salt. Return to the oven and bake for another 1 to 1 1/2 hours, until the beans are very tender and creamy. Taste and adjust salt. Remove the bouquet garni. Stir in the chopped parsley. Serve hot or warm.

VEGETARIAN WHITE BEANS WITH BLACK KALE & SAVORY CABBAGE

Vegetarian White Beans With Black Kale & Savory Cabbage image

Make and share this Vegetarian White Beans With Black Kale & Savory Cabbage recipe from Food.com.

Provided by Dancer

Categories One Dish Meal

Time 6h

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup dried cannellini or 1 cup navy beans, soaked for 4 hours or overnight
salt & freshly ground black pepper
1 large onion, finely diced
2 leeks, white parts only,diced
1 bunch black kale, the leaves stripped from the stems and slivered (cavolo nero)
1 small savoy cabbage, quartered,cored and chopped
2 cloves garlic, peeled and minced or pounded with
1 pinch salt
1/2 cup chopped fresh parsley
2 tablespoons olive oil, plus additional to finish

Steps:

Drain the soaked beans, then put them in a pot and cover with cold water.
Bring to a boil, add 1/2 teaspoon salt, then lower the heat and simmer, partially covered, until the beans are tender, about 1 1/2 hours.
While the beans cook, prepare all the vegetables.
Rinse the leeks, kale and cabbage, but don't dry them.
Warm the olive oil in a large, heavy skillet.
Add the onion and leeks and cook over a medium-low flame until the onion is soft, but not browned, about 12 minutes.
Add the kale, cabbage, garlic, parsley and 2 teaspoons salt.
Cover and cook over a low flame until the vegetables are soft and greatly reduced, about 30 minutes.
Set aside.
When the beans are done, add them along with 1 or 2 cups of their cooking liquid to the skillet.
Mix well to combine, then simmer until the greens are completely tender.
Taste for salt and season with pepper.
Serve with, or over, garlic-rubbed toast and drizzled with olive oil.

Nutrition Facts : Calories 122.8, Fat 4.8, SaturatedFat 0.7, Sodium 37.8, Carbohydrate 16.9, Fiber 3.2, Sugar 2.3, Protein 4.1

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