Giant Crusty and Creamy White Beans with Greens

[Guest guest]

Giant Crusty and Creamy White Beans with Greens

By: How to Cook Everything

 

1/2 lb. dried Giant corona beans, cellini beans, or white cannellini beans,

cooked

3 tbsp. butter or olive oil

fine-grain sea salt

1 onion, coarsely chopped

4 cloves garlic, chopped

6 to 7 big leaves of chard or kale, leaves cut into wide ribbons and 1 or 2

stems cut into 1/2 inch pieces

Freshly ground black pepper

Extra-virgin olive oil, for drizzling

Freshly grated Parmesan or Romano cheese, for topping

 

1. Soak the beans overnight or for as long as possible or boil for a couple

of minutes and soak for a couple of hours. Pre-soaking lessens cooking time

and changing the water after pre-soaking aids digestion. Or simply cover

with water and start cooking.

2. Cover beans with water in a medium pot (beans triple in size). Bring

beans to a boil over medium-high heat, skim off any foam and then cover

partially. Simmer for 1.5 hours or until tender, stirring every 15 minutes

or so and adding water as necessary. Add salt and cook for a few more

moments. Drain excess liquid; store with just enough liquid to keep moist.

You can cook the beans 1-2 days previous, drain and store in the

refrigerator or freeze for a couple of weeks until needed.

3. Drain the beans, then heat the butter or oil over medium-high heat in the

widest skillet you’ve got. Add the beans to the hot pan in a single layer.

(If you don’t have a big-enough skillet, just do the sauté step in two

batches, or save the extra beans for another use.) Stir to coat the beans

with the butter or oil, then let them sit long enough to brown on one side,

about 3 or 4 minutes, before turning to brown the other side, also about 3

or 4 minutes. The beans should be golden and a bit crunchy on the outside

and soft and creamy on the inside.

4. Add salt to taste, then add the onion and garlic and cook for 1 or 2

minutes, until the onion softens. Stir in the greens and cook until just

beginning to wilt. Remove from the heat and season to taste with a generous

dose of salt and pepper. Drizzle with a bit of extra-virgin olive oil, and

sprinkle with freshly grated cheese. Serves 6 to 8 as a side dish.

 

 

 

[Guest guest]

Dancer, you angel! You found a way for me to justify buying more seed and

planting yet another cultivar of bean!! ~Dancing here with garden happiness.~

 

I'm making this one and the cornbread and cabbage one this weekend. I'd make

them right here but that would mean staying inside rather than going back out to

the garden as soon as I've consumed a quart of lemonade.

 

Hugs! Jeanne in GA

 

 

 

 

 

[Guest guest]

That is great Jeanne, I hope they grow good for you.

I grow tomatoes all kinds. I love being in my garden too.

Dancer^