45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 6 persons
Weight Per Serving: 413g
Price Per Serving: 0.78$
332kcal
Nutrition
Calories: 332kcal
Protein: 19.82%
Fat: 26.19%
Carbs: 53.99%
Ingredients
- 0.3 cup olive oil extra virgin extra-virgin for garnish
- 1 medium onion diced finely
- 1 head garlic clove whole minced peeled
- 1 carrots diced finely
- 1 teaspoon kosher salt
- 2 bay leaves
- 1 teaspoon rosemary leaves fresh minced
- 1 the following: parmesan rind)
- 2 cups navy dried white picked over rinsed
- 7 cups water
- 1 bunch kale washed cut into ribbons and thoroughly (lacinato)
- 1 juice of lemon
Equipment
- sauce pan
- stove
- pressure cooker
Directions
- PRESSURE COOKER METHOD
- In the pressure cooker base, but without pressure, heat the olive oil over medium-high heat. Saut the onion, garlic, carrot, and 1 teaspoon salt until the onion is translucent, about 4 minutes.
- Add the bay leaves, rosemary, and your choice(s) of the Parmesan rind, dried porcini, or broth powder.
- Add the dry beans and water. Bring up to high pressure and cook for 40 minutes, then allow the pressure to release naturally. Open the lid.
- Remove the bay leaves and Parmesan rind, if using.
- Add the kale and lemon juice and simmer for 10 minutes, until the kale is tender. Taste and adjust the seasoning, then serve, garnished with a generous drizzle of extra-virgin olive oil.
- STOVETOP METHOD
- Cover the beans with several inches of water and soak overnight.
- Drain the beans and place in a large saucepan. Cover with water by at least 2 inches and bring to a boil. Reduce the heat and simmer the beans until tender, about 1 1/2 to 2 hours.
- Drain the beans, reserving the bean broth.
- In a large saucepan, heat the olive oil over medium-high heat. Saut the onion, garlic, carrot, and 1 teaspoon salt until the onion is translucent, about 4 minutes.
- Add 4 cups of the bean broth, the bay leaves, rosemary, and your choice of the Parmesan rind, dried porcini, or broth powder. Bring to a simmer and cook for 30 minutes.
- Remove the bay leaves and Parmesan rind, if using.
- Add the beans, kale, and lemon juice and simmer for 10 minutes, until the kale is tender. Taste and adjust the seasoning, then serve, garnished with a generous drizzle of extra-virgin olive oil.
Nutrition Facts
Properties
Nutrition Score
30.319130434783%
Flavonoids
Taste
Nutrients percent of daily need