Beans 'n Greens

The first winter storm of the season sent me hurrying out to the garden at 6:30 on a Sunday morning to cover fall crops.  The rain began to turn into sleet, and I picked a basket of greens before heading inside.  Stormy weekend days call for something cooking slowly in the oven.  Today, I quick soaked some navy beans hen folded the beans with herbs, tomatoes, onions, stock, kale, mustard greens and beet greens.  I brought the mixture to a boil before tucking it into a 225 degree oven for a few hours.  The recipe is based on Martha Shulman’s Slow-Baked Beans with Kale.  I don’t bother blanching the greens as Shulman specifies in her recipe.  This basic method is flexible and works with a variety of ingredients, so don’t be deterred if you don’t have the exact components.  Slow-Baked Beans with Kale is one of my favorites for nestling inside on chilly winter days, with the oven on low.

Slow-Baked Beans with Greens

1 lb of dry white beans, navy beans, lima beans or similar, pre-soaked then drained

olive oil

1 onion

a carrot and/or rib of celery

1 teaspoon Herbes de Provence

chili flakes to taste

salt and pepper to taste

4 cloves garlic

1 hefty bunch of greens (such as kale, spinach, beet greens, chard, mustard)

1 6 oz can of tomato paste (mixed with about 1 cup of water) (or some fresh tomatoes, or in my case, a bag of frozen tomato sauce)

3 cups of stock 

stems of fresh parsley and thyme

1 bay leaf

1 parmesan rind

½ cup bread crumbs (gluten-free if desired), small handful grated parmesan (optional)

1. Soak beans overnight or quick soak (bring to a boil in ample water, then turn off heat and cover for 2 hours)
2. Saute chopped onion in olive oil, add celery and/or carrot in an oven proof dish, such as a dutch oven.
3. Add Herbes de Provence, chili flakes, garlic (minced or sliced) and salt.
4. Saute another minute or so, then add tomato product, cook another couple of minutes.
5. Add stock, then beans and chopped greens.
6. Add bay leaf, parmesan rind, parsley and thyme. (tied together in a bouquet garni if you prefer)
7. Bring beans to a simmer, then cover and place in a 225 degree oven for about 3 hours.  Check the level of the liquid periodically.
8. Taste beans to ensure they are cooked, add salt if necessary.
9. Pull out the stems of parsley and thyme, bay leaf and parmesan rind.
10. Mix bread crumbs with some olive oil and grated parmesan, if desired, then scatter on top of the beans and return to oven, uncovered for another 30 minutes.  I like to broil for a minute or so at the end.