Print

Tuscan Baked Beans with Kale

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can substitute Great Northern White Beans for other beans, including black, kidney, and red. For greens you can use kale, collards, or any other hearty winter green in your farm-fresh box or on the supermarket shelves.

Ingredients

  • Beans:
  • Great Northern White beans – 1 (15-ounce) can
  • Garlic – 5-6 garlic cloves
  • Extra virgin olive oil – 2.5 tablespoons
  • Rosemary – 1.5 teaspoons crushed, dried
  • Sea salt – 1/2 teaspoon
  • Black pepper – 1/2 teaspoon, freshly ground
  • Greens:
  • Extra virgin olive oil – 2 tablespoons
  • Garlic – 1 tablespoon, sliced
  • White onion – 1 cup sliced
  • Greens – 1 bunch greens, leaves stripped from stem and coarsely chopped
  • Sea salt – 1/4 teaspoon

Instructions

  1. Preheat the oven to 400 degrees.
  2. Drain the can of beans and put them in a small-to-medium baking dish so the beans are about a 1-inch layer deep.
  3. Use your palm to press down on the flat side of a knife to smash the garlic cloves. Add them to the dish with the olive oil, rosemary, sea salt and black pepper. Toss the ingredients together.
  4. Cover the dish with foil and bake for 15 minutes. After 15 minutes, uncover the baked beans and let them continue to bake for about 10 more minutes until the garlic and beans turn a caramelized brown color.
  5. While the beans are baking, prepare the greens.
  6. In a large saute pan, heat the olive oil over medium heat. Add the onions and saute until translucent. Add the garlic and saute for about 1 minute and then add the greens. Toss, coating in the olive oil and cover with a lid to saute for about 7 minutes.
  7. Remove from heat and serve with the baked beans.

Nutrition

Find it online: https://emmafrisch.com/baked-white-beans-with-rosemary-and/

Recipe Card powered byTasty Recipes