This one’s down and dirty. I had a great holiday weekend of al fresco dining on the shores of Lake Superior. Yes. It was cold, still absolutely breathtaking.
You could tell the bear hunters will pour in this week because there was berry-filled bear scat on our friend’s property. Somehow, I think they will make themselves scarce this week, at least I hope so.
This is a perfect dish for hands-free cooking.
Slow-Baked Beans with Kale with very few changes from Martha Rose Shulman, found in the NY Times
1 bunch of kale (I cut a very, very large bunch right from our garden), stemmed and washed
2 T. EVOO
1 T. melted butter
1 medium onion, chopped
1 carrot, chopped
1 rib celery (use the leaves also), chopped
4 garlic cloves, minced
1 2/3 c. white beans, soaked overnight
1 6 oz. can tomato paste, dissolved in 1 c. water
½ c. bread crumbs
Preheat the oven to 225 degrees. Boil a large pot of salted water; you should be able to taste the salt in the water. Add the kale and blanch for two minutes. Remove kale to an ice bath. Drain kale. Then squeeze as much liquid as you can out of it, I use my hands to do this. Roll the leaves into bunches and then chop.
Heat 2 T. EVOO over medium heat in a large ovenproof pot. Add the onions, carrots, and celery. Stir frequently, you will probably get a brown fond on the bottom of your pot, until the onion is golden. Add the garlic and stir until your kitchen smells fantastic. Add the dissolved tomato and bring to a low boil.
Add the rinsed and drained beans, 3 c. of water, salt and pepper to taste to your pot. Add the kale and bring to a simmer. Cover the pot and transfer to the oven. Bake for three hours. Adjust seasonings.
Mix the melted butter with the bread crumbs. Top the inside of the pot with the bread crumbs. Increase the heat to 325 degrees and cook until bread crumbs have browned.