Braised brothy beans and greens
Servings: 4 servings
Ingredients
- 3 tablespoons olive oil extra virgin
- 1-2 medium onion diced
- 1-2 pinches chili flakes optional I omitted
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 stalks celery sliced I replaced with 4 spring onions
- ½ cup vegetable stock
- 2 heads escarole or chard, rinsed and chopped into 2 cm pieces about 1 kilo, I used a big bunch of chard, including the stems
- ¼ tsp turmeric
- ¼ tsp ground coriander optional
- 300 grams dried white cannellini beans (weighed dry) and pre-boiled to almost fully done soaked in acid whey and salt up to 24 hours, but I think the acidity in the whey made them hard. SEE NOTES
- ¼-½ cup grated Pecorino Romano or Parmigiano Reggiano cheese according to taste
Garnish
- grated cheese optional
- 1-2 tablespoons lemon juice freshly squeezed
- drizzle extra virgin olive oil
Instructions
- Heat 3 tablespoons of extra virgin olive oil in a Dutch oven or large skillet over medium heat.
- Add the diced onion, the chard stems, a pinch or two of chili flakes, salt, and black pepper, and cook until softened about 5 to 7 minutes.
- Stir in the sliced celery ribs or spring onions and the garlic cloves. Cook for 1-2 minutes or until the garlic becomes fragrant. Add turmeric and coriander powder.
- Add ½ cup of vegetable broth and simmer. Then lower the heat to medium-low, add the chopped green parts of the chard (or escarole), cover, and cook, stirring occasionally, for approximately 7-10 minutes until the greens are wilted and tender.
- Remove the cover, add the pre-boiled cannellini beans and cook for an additional 7-10 minutes while leaving the pot uncovered. It is worth noting that you can squash some of the beans to thicken the liquid and achieve your desired "brothiness."
- Turn off the heat and stir in ½ cup of freshly grated Parmesan or Pecorino Romano cheese.
- Taste and adjust seasonings.
- Serve with a slice of Italian crusty bread or sourdough focaccia. Garnish with freshly grated cheese, a drizzle of olive oil, or a squirt of lemon juice.
- It's even better the next day.
Notes
Slightly adapted from this recipe
A method of preparing cannellini beans is to skip the overnight soak and add the beans to a pot of salted water. As soon as it comes to a boil, switch off the heat, cover, and let sit for 1 hour. Drain and use, they should be fully cooked (?)
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