Do you need a dish you can cook on the weekend and then use to create other meals during the week? White Beans with Kale is that kind of dish. Start soaking your beans Saturday night, then cook them on Sunday when you aren’t so crazed. Use them to make White Bean and Kale Soup or White Bean and Kale Bruschetta on busy weeknights.
I prefer to soak my beans overnight because, for me, it’s easier – speed-soaking the beans requires that I pay attention for a longer period of time. Both methods are included below so you can do whatever works best for you.
One tip: don’t add the salt until the beans are cooked. Otherwise, they will be tough. And nobody likes tough beans.
Make sure you save the cooking water. We’ll be using it as soup stock later in the week.
- 10 ounces dried small white beans
- 1 cup chopped onion
- 3 garlic cloves, peeled
- 2 bay leaves
- 1 teaspoon dried sage
- 1 teaspoon salt
- 4 cups coarsely chopped kale, stems removed
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- crushed red pepper
- freshly ground black pepper
- Place beans in a large bowl or pot and cover them with enough cold water to cover by 3 inches. Either let them soak overnight OR bring them to a boil, let them boil for about a minute, remove them from heat, cover and let them sit for an hour.
- Drain beans and place in pot. Add 8 cups water, onion, garlic, bay leaves and sage. Bring to a boil, then reduce heat and cover. Simmer until beans are tender, about 1-1/2 hours. Stir in salt and add kale. Cook for about 5 minutes longer.
- Drain beans and kale, reserving and refrigerating the liquid if you want to make soup later in the week. Place beans and kale in a large bowl and add oil, lemon juice and red pepper to taste. Season with freshly ground black pepper.