Stewy Beans and Kale

Directions

1. Visually inspect dried beans and rinse.

2. Choose you cooking method: You can cook beans using a pressure cooker (my preferred method) or more slowly in a normal pot.  If using a pressure cooker these beans should cook in about 40 minutes if you are starting from dried, unsoaked beans.  Soaked beans will be faster.  If you are cooking in a traditional pot expect 2 to 3 hours of low and slow cooking in a covered or partially covered pot.

3. Place beans in your cooking method of choice, add water so that you have about 2 inches of water over the beans, add the aromatics and salt generously. Cook beans until tender and let beans sit in their broth until ready for next step.

   

4. Place a second, heavy-bottomed pot or dutch oven over medium heat and add olive oil. When it shimmers, add onions and garlic with a pinch of salt and pepper, and cook until they soften and begin to turn translucent, about 7 minutes.

5. Add tomato paste and chili flakes, reduce heat to medium-low, and cook, stirring frequently, until the paste thickens and caramelizes, about 3 minutes, taking care not to let it burn. Add vinegar and quickly deglaze the pan, then add the stock before all the vinegar has evaporated.

6. Add beans with a little of their broth (no more than 1 cup) to the onion-garlic mixture and stir to combine. Add kale to the top and bring to a simmer (raising heat if necessary).

7. Cover, and cook for 2 minutes until kale wilts. Fold in kale and simmer on very low until kale is very tender and the stew reaches desired thickness, about 15-20 minutes.

8. Season to taste with salt and pepper. Divide into bowls and serve with more vinegar, olive oil, and red pepper flakes.