Braised Beans with Tomatoes and Herbs
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 12 hours
- Category: Main Dish
- Diet: Gluten Free
Ingredients
Units
- 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)
Instructions
- *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.
- 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.
- 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.
- When the beans are tender, stir in the cooked kale, sea salt and black pepper. Sprinkle with Pecorino Romano and serve.
Nutrition
- Serving Size: Serves 8