Vegetarian White Beans With Black Kale Savory Cabbage Recipes
BAKED GIANT WHITE BEANS WITH CABBAGE
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
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
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
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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