Beans and Greens with Gremolata
This recipe makes a large amount, good for sharing. If you choose to freeze any, you may want to consider removing that portion before you add the kale as it could affect the texture. If you are freezing the gremolata as well, add the finishing olive oil to it before freezing.
Ingredients
For the beans:
- 1 pound Lina’s Cisco Bird Egg beans or cranberry beans
- 4 tablespoons olive oil
- 2 cup yellow onion small dice(about 1 small)
- 1 cup carrot small dice (about 1 medium)
- ½ c shallot small dice (about 1 medium)
- 5 big garlic cloves sliced thinly
- 3 tablespoons chopped herbs such as rosemary and thyme
- Pinch or more crushed red pepper
- 4 tablespoons dry white wine
- 4 cups water
- 4 cups stock vegetable or chicken
- 1 large Parmesan-Reggiano rind at least 3 oz
- 2 large bay leaves
- 2 big handfuls of lacinato kale leaves stems removed, rough chop
- Kosher salt to taste
- Juice of half lemon plus more to taste
- Parmesan-Reggiano for serving
For the gremolata:
- 1 lemon zested
- 1 medium garlic clove grated
- 1 cup minced parsley
Instructions
- The night before cooking, rinse your beans and remove any debris. Place in a good sized pot and add water until the beans are covered by at least 2 inches. Soak overnight. In the morning, drain and rinse quickly and set aside.
- Add the olive oil to a large pot and heat to medium high. Add the onions and sauté until they are softened. Add the carrots and shallots and cook until they start to become tender and the onions just start to brown a little. Add the garlic and sauté until just softening then add in the herbs and red pepper and stir for 30 seconds. Add the wine and cook it down while scraping the bottom of the pan so that no onions are sticking to the pan. Add in the beans, water and stock, ensuring that the beans are covered by at least 3 inches of liquid. Add in the rind and bay leaves and bring to a simmer. Cook, adding a heavy tablespoon of salt into the pot after about 30 minutes. Finish cooking until they’re about 10 minutes away from being done. Depending on the age of your bean and how long you soaked them, the cooking time will vary from about an hour to longer. Check your liquid a few times to make sure that you don’t need to add more water to keep the beans well covered.
- While the beans are cooking, put the chopped kale into a bowl and massage it with your hands until the kale starts to tenderize and soften. Then, add it into the last 10 ten minutes of your beans’ cooking time.
- Combine all gremolata ingredients until mixed. Set aside.
- Once the beans are done cooking, remove from the heat and add in the lemon juice, then taste and adjust with salt, if needed.
- Ladle into bowls and serve with the gremolata and freshly grated cheese. Drizzle with good olive oil to finish.
