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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Braised Cannellini Beans with Kale

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Braised Cannellini Beans with Kale Empty Braised Cannellini Beans with Kale

    Post by Lobo Sun 17 Jan 2016, 7:46 pm

    Braised Cannellini Beans with Kale Img13l
    Braised Cannellini Beans with Kale
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    Prep Time: 30 minutes
    Cook Time: 70 minutes
    Servings: 4
    Kale adds bright color to these tender cannellini beans, which make a wonderful side dish for our Chicken Breasts with Glazed Root Vegetables. If desired, cook the beans in vegetable broth instead of chicken broth and serve as a hearty vegetarian entrée.







    • 200

    Ingredients:


    • 3 Tbs. olive oil
    • 1 fennel bulb, trimmed, cored and diced
    • 1 yellow onion, diced
    • 3 garlic cloves, thinly sliced
    • 3 fresh thyme sprigs
    • 1 cup dried cannellini beans, soaked overnight, drained and rinsed
    • 2 cups chicken or vegetable broth
    • 1 cup water
    • Kosher salt and freshly ground pepper, to taste
    • 1/2 bunch kale, ribs removed, leaves thinly sliced crosswise
    • 1 Tbs. chopped fresh flat-leaf parsley

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    Directions:

    In a 3-quart La Chamba clay oval casserole dish set over a diffuser, or in a Dutch oven set directly on the stovetop, warm the olive oil over medium-high heat. Add the fennel and onion and cook, stirring occasionally, until softened and translucent, about 10 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Add the thyme sprigs, beans, broth and water, and season with salt and pepper. Bring to a simmer, then reduce the heat to medium-low. Cover and cook, stirring occasionally, until the beans are tender, 50 to 60 minutes. Uncover the pot and remove and discard the thyme sprigs.

    Increase the heat to medium-high, add the kale and cook, uncovered, until the kale is tender but slightly toothsome, 5 to 10 minutes. Stir in the parsley and adjust the seasonings with salt and pepper. Transfer to a serving bowl and serve immediately. Serves 4.

    Williams-Sonoma Kitchen.

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