Italian Baked Beans and Greens

Italian Baked Beans and Greens

Serves 8 to 10

This versatile casserole is a filling entrée and a delicious way to feature healthful greens and beans. White beans with kale is a classic Italian combination, but other pairings are wonderful as well.

Ingredients: 
  • 1 1/2 cups dried white, red or black beans, rinsed and picked over
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 1 stalk celery, diced
  • 6 cloves garlic, chopped
  • 1/2 cup tomato paste
  • 1 bunch kale, collards or other leafy greens, tough stems discarded, leaves thinly sliced
  • 4 cups reduced-sodium vegetable broth or water
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup bread crumbs
  • 1/3 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons fine sea salt
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Method: 

Combine beans and enough water to cover by several inches in a medium saucepan. Bring to a boil, remove from heat and let sit, covered, 30 minutes. Drain beans.
 
Preheat the oven to 300°F. In a large skillet, heat oil over medium-high heat. Add onion and cook until browned, 6 to 7 minutes. Stir in carrots, celery and garlic; cook 2 more minutes. Stir in tomato paste and cook 1 minute. Stir in greens a little at a time until they all fit into the pan. Stir in drained beans, broth and cayenne. Pour the mixture into a 9x13-inch casserole dish and cover. Bake until beans are tender, 1 1/2 to 2 hours depending on variety.

In a small bowl, combine bread crumbs, parmesan and parsley. Remove cover from the casserole, sprinkle with salt and stir well. Top with bread crumb mixture and increase the oven temperature to 400°F. Bake, uncovered, until topping is browned and crisp, about 25 minutes.

Nutritional Info: 
Per Serving:210 calories (35 from fat), 4g total fat, 1g saturated fat, 5mg cholesterol, 820mg sodium, 33g carbohydrate (8g dietary fiber, 5g sugar), 11g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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