1 lb dry cranberry, cannellini, kidney, or pinto beans beans
3 tablespoons olive oil
2 medium white or yellow onions, chopped
6 cloves garlic, thinly sliced
7-8 cups water
2 bay leaves
1-2 teaspoons salt*
1 large or 2 small bunches curly or lacinato kale, stemmed and chopped ((about 1lb/455g))
Freshly ground black pepper, to taste
Red wine or sherry vinegar, to taste
Categories
main dish
Side Dish
Cuisine
gluten free
soy free
tree nut free
vegan
Steps
Soak the beans overnight, or for 8-10 hours. Drain and rinse them.
Heat the oil over medium heat in a large soup or stock pot. When the oil is shimmering, add the onions. Cook for 5-7 minutes, or until the onions are tender and clear. Add the garlic and cook for another 2 minutes, stirring constantly.
Add the beans, 7 cups water, and bay leaves to the pot. Bring the beans to a boil, then reduce the heat to low. Cover and simmer for 45 minutes.
Remove the bay leaves. Add the salt and kale to the pot (you may need to add the kale gradually, stirring as you go, in order to wilt it down and fit all of it). If the mixture you have is too thick, add an extra cup or more of water: you want the beans and kale to be less soupy than a soup, but still pretty soupy.
Cover the pot again and continue to simmer the beans and kale for another 30-45 minutes, or until the kale is meltingly soft and the beans are tender. Taste the beans and add salt as needed; then, add freshly ground black pepper and a splash or two of red wine vinegar to taste. Serve. (The mixture is even tastier as the leftovers sit.)
Reviews
S in Seattle on 2019-04-19 (5 stars): I used vaquero beans from Rancho Gordo that I had made previously in the Instant Pot. Extra garlic. Sauteed the stems before adding the beans and rest of the kale. The splash of red wine vinegar makes it, so don't forget that. Really yummy and filling.
Amy on 2018-01-08 (5 stars): This was delicious! I really love the kale this way- I'll have to make it again. I followed the recipe exactly, and added a drizzle of lemon-tahini dressing when I ate it which made the broth even richer- I ate it with a spoon tonight but I think I'll make some short-grain brown rice and sauteed mushrooms to add tomorrow. Awesome, easy, healthy recipe!
Diane Wilkins on 2017-12-24 (5 stars): Yumm. My kids absolutely loved braised bean recipe. This one is definitely a keeper! Pinned.
