| Level: | Easy |
| Total: | 2 hr |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 2 hr |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 cups dried white beans, such as cannellini
- 1 sprig fresh sage
- 4 cloves garlic, peeled and smashed
- 2 tablespoons plus 1/2 cup extra-virgin olive oil
- 1 small bunch Tuscan kale (cavolo nero), chopped
- 1 3/4 teaspoons kosher salt
- 1/2 teaspoon red pepper flakes
- 1/2 cup freshly grated Parmesan
Instructions
- In a medium Dutch oven, combine the white beans, sage, garlic, 2 tablespoons olive oil and 6 cups water (bottled preferred). Bring to a boil over medium-high heat, then reduce the heat to medium-low to maintain a gentle simmer. Cook, partially covered, for 1 hour 20 minutes, stirring occasionally; the beans should be just tender all the way through.
- Add the kale, salt and red pepper flakes to the beans and stir to combine. Cover the pan and simmer until the kale is wilted and tender, an additional 15 minutes. Stir in the remaining 1/2 cup olive oil and the cheese to finish.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 369 |
| Total Fat | 20 g |
| Saturated Fat | 4 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 9 g |
| Sugar | 2 g |
| Protein | 16 g |
| Cholesterol | 6 mg |
| Sodium | 228 mg |
| Serving Size | 1 of 8 servings |
| Calories | 369 |
| Total Fat | 20 g |
| Saturated Fat | 4 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 9 g |
| Sugar | 2 g |
| Protein | 16 g |
| Cholesterol | 6 mg |
| Sodium | 228 mg |
Reviews
My family loves these. I forgot to add the Parmesan and they still ate all of them. Yum.
I’ve made this almost every week for 3+ years now. It’s my absolute favorite meal! And I’ve never soaked the beans. The better quality the beans, the shorter time it takes to cook. I used to use Bob’s Red Mill but they don’t make them anymore. I found another brand but the quality isn’t what’s Bob’s was so I just cook a little longer. The trick to this recipe or any recipe with few ingredients is the QUALITY of the ingredients! I use fresh organic sage, bottled purified water, GOOD extra virgin olive oil, and GOOD Parmigiano-Reggiano. I serve with a bottle of a Tuscan red!
This was delicious!! I have made this many times and always comes out great!! I made with dried beans and have also used canned, cooking less time and both variations came out wonderful!
Thought the overall flavor was kind of bland even with the pepper flakes and cheese.
Probably won’t make this again but I did learn that you definitely need to soak your beans overnight.
Absolutely delicious!!!
Absolutely delicious! Healthy and a crowd pleaser. We soaked the beans for 8 hours overnight because we were concerned they wouldn’t cook that quickly from dried. After soaking we had no issues and cook times were totally accurate. Used dinosaur kale as that was what we could find in the grocery store. We made this for my parents who don’t typically do any meatless dinners and they were HUGE fans. This is so yummy and will definitely add it to our rotation.
I have made this bean recipe several times over the last few years and it is delicious. This time I soaked beans overnight to see if there is a difference in bean texture. As always, I am looking forward to digging in to these creamy beans with the rest of the Christmas meal.
These were fantastic. I used Great Northern beans and 7 cups of water. Had to cook them 10 minutes longer, but so, so good. Used half the olive oil and half the cheese just to cut back on the fat. Would have added more if needed but didn’t need it. So good.
I’m sure they’ll be fabulous tomorrow night when I finish cooking them cuz the beans weren’t done in time for dinner tonight. 🙁
Next time I’ll soak them overnight like I usually do.
My husband is not a fan of kale… he loved this recipe!!! It was so delicious with the ribeye steak! Thank you Giada!