Slow-Baked Beans With Kale

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I love this New York Times recipe! As Rosh Hashanah and the Jewish holidays fast approach, it’s time to get out the Dutch ovens and revisit heartier, seasonal fare that evokes that warm feeling of culinary time and loving effort. I love nothing more than cooking for family and friends for the holidays. Having my children experience the smells, sights, sounds, and tastes of holidays is so important to me. I love seeing them recognize my joy in creating a warm and special atmosphere for them and our guests. The scent of slow cooking is like a giant hug, and this vegetarian dish is a great way to include everyone in said hug. Wishing everyone a Shana Tovah, which means a good, sweet new year. May it be full of joy, health, blessings, peace, and loving what is.

Ingredients

Yield: 6 servings

  • 1bunch kale, stemmed and washed in two changes of water

  • 3tablespoons extra virgin olive oil

  • 1medium onion, chopped

  • 1carrot, chopped

  • 1rib celery, chopped

  • 4garlic cloves, minced

  • 1⅔cups white beans (¾ pound) or dried lima beans, picked over and soaked for at least four hours and drained

  • 16-ounce can tomato paste, dissolved in 1 cup water

  • 3cups additional water

  • A bouquet garni consisting of 4 parsley sprigs, 2 thyme sprigs and a bay leaf

  • 1teaspoon herbes de Provence

  • Salt

  • a generous amount of freshly ground pepper

  • ½cup bread crumbs

Step 1

Preheat the oven to 225 degrees. Meanwhile, bring a large pot of water to a boil, salt generously and add the kale. Blanch for two minutes, then transfer to a bowl of ice water. Drain, squeeze out water and cut into ribbons. Set aside. (I blanch the kale to extract some of the bitterness, but you can skip this step if you wish).

Step 2

Heat 2 tablespoons of the olive oil over medium heat in a large ovenproof casserole. Add the onion, carrots and celery. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the dissolved tomato paste, and bring to a simmer.

Step 3

Add the drained beans, the remaining water, the bouquet garni, herbes de Provence and salt and pepper.. Stir in the kale, bring to a simmer, cover and place in the oven. Bake three hours until the beans are tender and creamy. Taste and adjust salt.

Step 4

Mix together the remaining olive oil and the bread crumbs. Sprinkle the bread crumbs over the beans, and continue to bake another 30 minutes to an hour until the bread crumbs are lightly browned. Remove from the heat and serve; or allow to cool slightly and serve.