You must be signed in as a member to print this content
White Beans and Cavolo Nero
Servings
8
Prep Time
15 minutes
Cook Time
105 minutes
Ingredients
-
2 cups dried white beans (such as cannellini)
1 sprig of 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
- As seen on: Giada In Italy, Episode 1. Tuscan Lunch: An Affair of the Heart.
- 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
Nutrition
- Nutrition Serving Size
- 8
- per serving
- Calories
- 366
Amount/Serving
% Daily Value
- Carbs
- 33 grams
- Protein
- 16 grams
- Fat
- 20 grams
- Saturated Fat
- 4 grams
- Cholestrol
- 6 milligrams
- Sodium
- 228 milligrams
- Fiber
- 9 grams
- Sugar
- 1 grams
4 comments
https://giadzy.com/food/how-to-cook-italian-beans-thatll-change-your-life/
This recipe is no-soak. See Giadzy's post on prepping beans — to soak or not — and it talks about this recipe.
I have same question. I think I am going to soak overnight. Did you end up soaking overnight?
Hi, question about the beans, do you presoak the beans and how do you know if the grocery store beans are old? Thanks Lina