Garlicky yellow beans with greens
We’ve partnered with our friends at Great Jones to bring you a simple and hearty recipe that’s perfect for cozy nights in.
Ingredients
- 1 lb Primary Beans dried Mayocoba beans
- Suggested aromatics: 1 celery stalk, 1 shallot sliced lengthwise, 1 small yellow onion
- sliced lengthwise, 2 bay leaves, 1 small bunch thyme, 1 small head of garlic sliced
- lengthwise
- 4 cups high-quality chicken stock, preferably homemade
- 2 tbsp extra-virgin olive oil, plus more for the garlic bread and for serving
- 1 large bunch kale, stems removed and cut into bite size pieces
- 5 garlic cloves, separated
- Kosher salt and freshly ground pepper
- 4 thick slices country bread
- For serving: Grated Parmigiano Reggiano, lemon, extra-virgin olive oil
Steps
Cook beans according to the Primary Beans cooking guide with suggested aromatics, subbing 4 cups of water for chicken stock. Once cooked, set beans aside in their broth.
Slice 4 cloves of garlic. Place a large, heavy-bottomed Dutch oven over medium heat and add olive oil. When it shimmers, add kale and sliced garlic with a pinch of salt and pepper, and cook, stirring frequently, until it softens, about 4-5 minutes.
Add beans and their broth and stir well. Simmer on low for 5 more minutes to let the flavors meld and the broth thicken.
While beans are simmering, make the garlic toast: Brush one side of each piece of bread with olive oil and place on a sheet pan. Put the pan under the broiler for 2 minutes, so bread is nicely toasted. Rub remaining garlic clove over the bread, pushing firmly to release the juices.
Serve with plenty of Parmigiano Reggiano, a squeeze of lemon, and more olive oil.
