Braised Beans with Tomatoes and Herbs

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  • 1 cup dried cannellini beans, soaked overnight* (you could also use white navy beans)
  • 1 cup dried chickpeas, soaked overnight*
  • 2 tablespoons unsalted butter or ghee
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 2 stalks celery, chopped
  • 24 ounce jar crushed tomatoes
  • 4 cups chicken stock
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 head Lacinato kale, chopped (you could use chard if you prefer)
  • 2 teaspoons Celtic sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup grated Pecorino Romano cheese (optional)


  1. *Place the cannellini beans and chickpeas in a large bowl. Cover with water and add 2 pinches of baking soda. Let soak overnight at room temperature.
  2. The next day, drain and rinse the beans. Melt butter in a large pot over medium heat. Add the onion, garlic and celery and cook until just tender, about 5 minutes. Add the crushed tomatoes, chicken stock, drained and rinsed beans, rosemary and thyme and bring to a boil. Reduce the heat to a simmer and let cook until the beans are tender, about 4 hours.
  3. About 20 minutes before serving, bring a pot of water to boil and add the kale to the boiling water. Cook for 8 minutes and then drain.
  4. When the beans are tender, stir in the cooked kale, sea salt and black pepper. Sprinkle with Pecorino Romano and serve.