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Ingredients
- 1/2 cup dried navy or Great Northern beans
- 2 cloves of garlic, whole
- 1 sprig of rosemary
- 2 ounces diced pancetta or bacon or combination
- 1 tbsp. EVOO
- 1/4 cup finely minced onion
- 2 cloves garlic, minced
- 1/4 cup diced carrot
- 2 cups chicken broth
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 3 cups chopped kale
- 1 piece Parmigiano-Reggiano rind
- 2 tsp. fresh lemon juice or sherry vinegar
- 2 tablespoons chopped fresh parsley
Details
Servings 4
Adapted from wholeliving.com
Preparation
Step 1
Two days before you plan to eat them, place beans and rosemary and whole garlic cloves in a large bowl or jar and cover with water. Soak overnight. The next day, drain off the water, rinse the beans and replace with fresh water and soak overnight again. Drain the beans, discarding the herbs and garlic, rinse and set aside.
Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings in pan; set aside. Add olive oil and onion and carrot to drippings in pan; cook 6 minutes or until tender, stirring occasionally. Add garlic to pan; cook 30 seconds.
Add beans, broth, thyme and rosemary to pan; bring to a boil. Add rind to pan. Cover, reduce heat, and simmer 1 hour and 15 minutes or until beans are tender adding kale for last 45 minutes. Remove from heat; discard rind. Stir in juice or vinegar, fresh parsley and bacon.
NUTRITION:
Calories 204.6
Total Fat 8.1 g
Saturated Fat 1.7 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.6 g
Cholesterol 15.3 mg
Sodium 694.2 mg
Potassium 513.9 mg
Total Carbohydrate 24.4 g
Dietary Fiber 8.1 g
Sugars 3.0 g
Protein 11.2 g
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