Tuesday, August 30, 2011

Baked Cannellini Beans, Baby Tomatoes and Kale

I've finally been able to bury the childhood stigma of "beans beans the magical fruit, the more you eat the more you T%#T" aside and embrace this delicious superfood that's packed with protein!

One of my favourite beans to eat are the velvety pale cannellini variety. They're incredible in pastas, soups, spreads and salads. Their pillowy soft texture and subtly sweet taste makes this bean extremely versatile.

I sauteed some garlic and shallots, added baby tomatoes and kale then slow baked them with the beans and some parm cheese... This dish alone with a generous piece of hearty rustic bread is deeeeelish.. but I took it a bit firther and served it with fish-yumyumyumyumyumyuyuym! This is perfect with simple grilled meats, fish or poultry. Love, love, love these beans!

1 cup dry cannellini beans that have been soaked according to directions OR 1 can cannellini beans drained
2 cloves garlic, finely minced
1/2 shallot, finely minced
1/2 cup homemade chicken stock or water
1.5 tablespoons extra virgin olive oil
1.5 cups chopped kale
1/2 cup baby tomatoes
2 sprigs thyme
1/4 cup freshly grated parm cheese

Preheat oven to 350.

In the meantime, saute garlic and shallots in olive oil until soft and golden. Add the tomatoes and cook until they start to collapse slightly in their skins. Add the kale and cook until it wilts. Add the beans, mix well and add the chicken stock OR water. Add the thyme and bake for 15 minutes. Remove from the oven, set the broiler on high. Sprinkle the cheese over the contents and broil for 3 minutes or until cheese melts and browns a little. Drizzle your finest extra virgin olive oil on the dish before serving!

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