Vegetarian White Beans With Black Kale Savory Cabbage Food

WHITE BEANS AND CAVOLO NERO

White Beans and Cavolo Nero image

Provided by Giada De Laurentiis

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 cups dried white beans, such as cannellini
1 sprig fresh sage
4 cloves garlic, peeled and smashed
2 tablespoons plus 1/2 cup extra-virgin olive oil
1 small bunch Tuscan kale (cavolo nero), chopped
1 3/4 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1/2 cup freshly grated Parmesan

Steps:

In a medium Dutch oven, combine the white beans, sage, garlic, 2 tablespoons olive oil and 6 cups water (bottled preferred). Bring to a boil over medium-high heat, then reduce the heat to medium-low to maintain a gentle simmer. Cook, partially covered, for 1 hour 20 minutes, stirring occasionally; the beans should be just tender all the way through.
Add the kale, salt and red pepper flakes to the beans and stir to combine. Cover the pan and simmer until the kale is wilted and tender, an additional 15 minutes. Stir in the remaining 1/2 cup olive oil and the cheese to finish.

KALE AND WHITE BEAN SOUP

Kale and White Bean Soup image

This is a delicious vegan soup for fall and winter--hearty yet healthy. The 8 cloves of garlic make it extra yummy :) I've added beet greens as well--and the more greens the better, IMO. Make sure you really wilt and reduce the greens so that they melt in your mouth... So delicious! Enjoy.

Provided by wendywendy

Categories Greens

Time 45m

Yield 6-10 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
8 garlic cloves, pressed
1 medium onion, chopped
2 medium carrots, sliced rather thinly
1 head kale, rinsed, spun and chopped
4 cups vegetable broth (reserve 1 cup)
2 (15 ounce) cans white beans, undrained (reserve about a cup of the beans and liquid)
1 (28 ounce) can diced tomatoes
1 tablespoon dried oregano
1 tablespoon dried basil
salt and pepper

Steps:

Heat olive oil in a large soup pot over medium-high heat. Add garlic, onion and carrots, and saute until the onion is translucent and the carrots are getting soft.
Add the washed and chopped kale and saute for 10-15 minutes, until the kale is reduced and nice and soft.
Add 3 cups of the vegetable broth, the beans (reserving as stated above), the tomatoes, and the seasonings.
Simmer for 5 minutes.
While simmering, use a stick blender or regular blender to combine the reserved beans and broth.
Add the bean and broth mixture and simmer 5 more minutes.

Nutrition Facts : Calories 229.1, Fat 3, SaturatedFat 0.5, Sodium 29.6, Carbohydrate 40.7, Fiber 9.7, Sugar 5.7, Protein 12.2

SWEET AND SAVORY VEGETARIAN BEAN CASSEROLE

Sweet and Savory Vegetarian Bean Casserole image

From the cookbook Vegetarian Cooking by Crescent Publishers. One of my favorite vegetarian bean dishes that I like to serve with basmati rice or brown rice and a tossed green salad. If you don't want to use kidney beans, red beans or black will do. I prepare this often in the autumn and winter. PS This casserole always tastes better the second day.

Provided by COOKGIRl

Categories Beans

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 large onion, diced
1 apple, peeled, cored and grated (I like Granny Smiths)
2 medium carrots, peeled and grated
3 tablespoons tomato paste
1 1/4 cups broth (or water)
2 tablespoons apple cider vinegar
1 tablespoon dried mustard powder
1/2 teaspoon oregano
1 teaspoon cumin
2 tablespoons dark brown sugar
salt and pepper
3 cups cooked beans, of your choice
scallion
sour cream

Steps:

Preheat oven to 350 degrees.
*In non-stick pan heat the oil and saute the onions, apples and carrots for 5 minutes until softened.
Mix together the tomato paste with the stock (or water).
Add all the other ingredients except for the beans and garnishes to the pan with the onions, apples and carrots.
Stir well, cover and simmer for 5 minutes.
Add the beans and transfer the mixture into an ovenproof casserole. Cover and bake at 350 degrees. for 35-40 minutes. Do not allow to dry out. Add more stock to beans if necessary.
Garnish with swirls of sour cream and thinly sliced scallions if desired.
*NOTE: I usually prepare this bean casserole a day in advance; up to the point before baking to allow the ingredients to marry.

Nutrition Facts : Calories 164.9, Fat 8.2, SaturatedFat 1.1, Cholesterol 0.2, Sodium 546.3, Carbohydrate 22.4, Fiber 3.2, Sugar 15.3, Protein 2.4

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