SLOW-BAKED BEANS WITH KALE
Beans baked very slowly for several hours develop a creamy texture, while the liquid they cook in, which thickens to a syrup, acquires a caramelized flavor. The kale practically melts in this casserole, going from bitter to sweet. I love using lima beans in this dish because they're so big and their texture is so luxurious.
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course
Time 3h45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 225 degrees. Meanwhile, bring a large pot of water to a boil, salt generously and add the kale. Blanch for two minutes, then transfer to a bowl of ice water. Drain, squeeze out water and cut into ribbons. Set aside. (I blanch the kale to extract some of the bitterness, but you can skip this step if you wish).
- Heat 2 tablespoons of the olive oil over medium heat in a large ovenproof casserole. Add the onion, carrots and celery. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the dissolved tomato paste, and bring to a simmer.
- Add the drained beans, the remaining water, the bouquet garni, herbes de Provence and salt and pepper.. Stir in the kale, bring to a simmer, cover and place in the oven. Bake three hours until the beans are tender and creamy. Taste and adjust salt.
- Mix together the remaining olive oil and the bread crumbs. Sprinkle the bread crumbs over the beans, and continue to bake another 30 minutes to an hour until the bread crumbs are lightly browned. Remove from the heat and serve; or allow to cool slightly and serve.
WHITE BEANS AND KALE
Simmer kale and cannellini with lemon zest and serve with fresh herbs.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the kale and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the beans with the liquid from the can, lemon zest, 2 cups water and a generous pinch each of salt and pepper. Bring to a simmer and continue to cook, stirring occasionally until the liquid has reduced and the kale is tender, 10 to 12 minutes.
- Transfer the kale and beans to a serving bowl. Scatter the parsley and chives over the top and serve with lemon wedges.
- Copyright 2016 Television Food Network, G.P. All rights reserved
SLOW-COOKED BAKED BEANS
I could not find a baked beans recipe that everyone liked. So I started putting a few different ones together and I came up with this.
Provided by Jaeme
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 16h10m
Yield 12
Number Of Ingredients 12
Steps:
- Place beans in a large pot and cover with plenty of water. Cover pot with a lid and soak beans for 8 hours or overnight. Drain and fill pot with fresh water.
- Cook beans over medium heat until tender, about 1 hour. Drain beans, reserving the water for later use.
- Place beans, ketchup, ham, 1 1/2 cup water, brown sugar, molasses, onion powder, mustard, salt, Worcestershire sauce, black pepper, and 1 cup reserved bean water in a slow cooker. Add more bean water as needed if beans get too dry.
- Cook on Low for 7 to 9 hours.
Nutrition Facts : Calories 301.8 calories, Carbohydrate 51.3 g, Cholesterol 10.6 mg, Fat 4.7 g, Fiber 12.9 g, Protein 16 g, SaturatedFat 1.3 g, Sodium 1185.3 mg, Sugar 18.9 g
KALE AND WHITE BEANS
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
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
SLOW-BAKED BEANS WITH KALE
Categories Soup/Stew Bean Vegetarian Dinner
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 225 degrees. Meanwhile, bring a large pot of water to a boil, salt generously and add the kale. Blanch for two minutes, then transfer to a bowl of ice water. Drain, squeeze out water and cut into ribbons. Set aside. (I blanch the kale to extract some of the bitterness, but you can skip this step if you wish). 2. Heat 2 tablespoons of the olive oil over medium heat in a large ovenproof casserole. Add the onion, carrots and celery. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the dissolved tomato paste, and bring to a simmer. 3. Add the drained beans, the remaining water, the bouquet garni, herbes de Provence and salt and pepper.. Stir in the kale, bring to a simmer, cover and place in the oven. Bake three hours until the beans are tender and creamy. Taste and adjust salt. 4. Mix together the remaining olive oil and the bread crumbs. Sprinkle the bread crumbs over the beans, and continue to bake another 30 minutes to an hour until the bread crumbs are lightly browned. Remove from the heat and serve; or allow to cool slightly and serve. Note: Make sure that the beans come to a simmer on top of the stove before placing them in the oven. Do not use old beans, which will not soften no matter how long you simmer them. If the beans do not soften in the oven after a couple of hours, raise the heat to 300 degrees. If you live at a high altitude, raise the oven temperature and let the the beans bake for longer. Yield: Serves six. Advance preparation: You can make this recipe through Step 3 and store it in the refrigerator up to four days ahead of serving. Top with the bread crumbs, and reheat in a 350-degree oven for 15 minutes until the beans are bubbling and the bread crumbs lightly browned.
AWESOME GREEN BEANS WITH KALE
Awesome green beans! Once you take a bite, it will be the only thing you want to eat off the whole plate! Thank you Lord for a great recipe.
Provided by Sherylynn Booth
Categories Side Dish Vegetables Greens
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium heat. Fry shallot and garlic in hot oil until golden brown, 2 to 3 minutes; add kale, cream of chicken soup, sriracha sauce, cream cheese, and sour cream to the skillet. Cook and stir the mixture until the cream cheese melts and the liquid is even in color, about 5 minutes.
- Stir green beans into the mixture to coat, season with black pepper, reduce heat to medium-low, and simmer until the sauce thickens slightly, 5 to 7 minutes.
Nutrition Facts : Calories 169 calories, Carbohydrate 14.4 g, Cholesterol 9.9 mg, Fat 11.2 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 3.3 g, Sodium 792.5 mg, Sugar 1.8 g
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