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.
Prep Time
30 minutes
Cook Time
70 minutes
Servings
4
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
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.
Rated 5 out of
5 by
SoLuna from
Delicious!This makes a great main dish or side dish. I used a vegetable stock and the flavor is amazing. It's easy to make, too. The taste of the kale is mild and it is an interesting way to get more greens in the diet.
Date published: 2013-11-09
Rated 5 out of
5 by
csinensis from
quick and easyThis is my go-to menu for weeknight dinner. I have used canned beans when I didn't have time to soak dry beans. Chickpeas work very well in this recipe as well. I add 1/2 teaspoon of dried chili flakes at the end and it works very nicely - if you don't mind the heat :)
Date published: 2013-10-14
Rated 5 out of
5 by
LinMag from
Delicious & QuickSo, I didn't use fennel 'cause it's not my favorite. Also, I chopped up 2 slices of bacon and sauteed that with the onion. Then I followed the recipe exactly as it is here...and it was DELICIOUS! May need to add an extra cup of chicken stock next time though.
Date published: 2012-03-20
Rated 5 out of
5 by
mickmca from
Easy and HealthfulWill def be preparing this again. Made a Vegan version replacing the chicken stock with vegetable stock . It was a hugh hit with vegan daugher. Is rather mild and no after effects observed. NO Cons.
Date published: 2012-01-19
Rated 5 out of
5 by
ProspectSuzy from
Best White Beans EverFollowed the recipe exactly, but cooked a little longer with additional water due to the altitude in Colorado. What a great dish, even better the next day served warm over arugula for a crazy good & healthy salad. With so many great recipes out there, I usually make a recipe once and move on, this one is a keeper, I'll repeat often!
Date published: 2012-01-12
Rated 5 out of
5 by
EowynG from
Great dish for cold nightsThis dish as easy to make, super flavorful and really healthy. My family usually doesn't eat kale, but in this dish they were asking for it again. It was a huge hit!
