Italian Baked Beans and Greens
4

Serves 8 to 10

This versatile casserole is a filling entrée and a delicious way to feature healthful greens and beans. White beans with kale is a classic Italian combination, but other pairings are wonderful as well.

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    Ingredients: 
    • 1 1/2 cup dried white, red or black beans, rinsed and picked over
    • 1 1/2 tablespoon extra-virgin olive oil
    • 1 large onion, diced
    • 2 carrots, diced
    • 1 rib celery, diced
    • 6 cloves garlic, chopped
    • 1/2 cup tomato paste
    • 1 bunch kale, collards or other greens, tough stems discarded, leaves thinly sliced
    • 4 cups reduced-sodium vegetable broth or water
    • 1/8 teaspoon cayenne pepper
    • 1/2 cup bread crumbs
    • 1/3 cup grated Parmesan cheese
    • 1/4 cup chopped fresh parsley
    • 2 teaspoons fine sea salt
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    Method: 

    Combine beans and enough water to cover by several inches in a medium saucepan. Bring to a boil, remove from heat and let sit, covered, 30 minutes. Drain beans.

     

    Preheat the oven to 300°F. In a large skillet, heat oil over medium-high heat. Add onion and cook until browned, 6 to 7 minutes. Stir in carrots, celery and garlic; cook 2 more minutes. Stir in tomato paste and cook 1 minute. Stir in greens a little at a time until they all fit into the pan. Stir in drained beans, broth and cayenne. Pour the mixture into a 9x13-inch casserole dish and cover. Bake until beans are tender, 1 1/2 to 2 hours depending on variety.

    In a small bowl, combine bread crumbs, Parmesan and parsley. Remove cover from the casserole, sprinkle with salt and stir well. Top with bread crumb mixture and increase oven temperature to 400°F. Bake, uncovered, until topping is browned and crisp, about 25 minutes. 

    Nutritional Info: 
    Per Serving:210 calories (35 from fat), 4g total fat, 1g saturated fat, 5mg cholesterol, 820mg sodium, 33g carbohydrate (8g dietary fiber, 5g sugar), 11g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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