Italian Baked Beans and Greens
- 1 1/2 cup dried white, red or black beans, rinsed and picked over
- 1 1/2 tablespoon extra-virgin olive oil
- 1 large yellow 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 low-sodium vegetable broth or water
- 1/8 teaspoon cayenne pepper
- 1/2 cup fresh bread crumbs
- 1/3 cup grated Parmigiano-Reggiano cheese
- 1/4 cup chopped fresh parsley
- 2 teaspoons fine sea salt
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
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- 1 1/2 cup dried white, red or black beans, rinsed and picked over
- 1 1/2 tablespoon extra-virgin olive oil
- 1 large yellow 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 low-sodium vegetable broth or water
- 1/8 teaspoon cayenne pepper
- 1/2 cup fresh bread crumbs
- 1/3 cup grated Parmigiano-Reggiano cheese
- 1/4 cup chopped fresh parsley
- 2 teaspoons fine sea salt