Tuscan Braised Beans and Kale
Ingredients
- 4 oz (115 g) pancetta, diced
- 2 tbsp (30 mL) extra virgin olive oil use an extra tbsp or more if not cooking pancetta
Sofrito
- 1 medium yellow onion, finely diced
- 2 medium to large carrots, peeled and finely diced
- 2 celery ribs, finely diced
- 3-4 garlic cloves, finely minced
Braise Ingredients
- 1/2 tsp red pepper flakes
- 1/4 cup (4g) Italian flat-leaf parsley leaves, minced
- 1 tbsp fresh sage, minced
- 1 tbsp fresh rosemary, minced
- 4 1/2 tbsp (67 g) tomato paste
- 3/4 cup (180 mL) dry white wine, like Pinot Grigio, see Notes
- 2 14-15 oz (398 mL) cans diced tomatoes, see Notes
- kosher salt
- Freshly cracked black pepper
- 1 bay leaf
- 1 1/2 cups (360 mL) chicken or vegetable broth, plus more as desired
- 2 15-ounce (425g) cans cannellini beans, drained and rinsed
- 1 1/4 cups (60 g) finely sliced or chopped Lacinato kale
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh rosemary
- fresh lemon to finish
- grated Pecorino Romano or Parmigiano Reggiano to finish, optional
Instructions
-
Heat the olive oil in a deep large skillet or Dutch oven over medium heat. Once the oil is shimmering, add the pancetta and cook, stirring regularly till just golden and crisped up. If not cooking the pancetta, start with 1/4 cup olive oil and heat for the vegetables below.
Add the onion, and season with a pinch or two of salt and pepper. Cook for 5-6 minutes, until just golden, stirring occasionally.
-
Add in the carrot, celery, and garlic, with another pinch of salt and cook for 3 to 4 minutes, till just starting to soften. Add the red pepper flakes, parsley, sage and rosemary, and cook until fragrant, about 1 minute.
-
Add the tomato paste and cook, stirring almost continuously, until it's a bit darker in colour. about 3 or 4 minutes.
-
Pour the white wine in and deglaze the pan, scraping up any browned bits stuck to the bottom of the pot with a wooden spoon. Allow wine to simmer for 3 minutes, or until mostly evaporated.
-
Add tomatoes along with their juices, bay leaf, 1 teaspoon kosher salt, and several cracks of black pepper. Cook at a medium simmer, stirring, until the tomatoes are fully broken down and most of the liquid has evaporated, 10-12 minutes.
-
Add the broth and 2 cans of beans. Reduce the heat to low, cover the pan, and maintain a gentle simmer for 15 minutes, stirring once in a while.
-
Add in the chopped kale, and cook for another 10-15 minutes, with the lid off. If you want the stew to be thicker, towards the end of cooking, use the back of a wooden spoon or even a potato masher to gently smash a small portion of the beans.
-
Remove the bay leaf. Finish with chopped basil. Taste and re-season to taste, adding salt and pepper as needed.
-
Finish with a squeeze of lemon, and serve with freshly grated cheese and crusty bread.
-
See blog post for more details and serving suggestions.
-
Store any leftovers in a sealed container in the fridge. If necessary add some stock to the leftovers when heating over low heat, in case the beans have absorbed too much liquid.
Recipe Notes
I say that this feeds four. If using it as a side, it will feed up to six.
To keep this meal vegetarian use vegetable broth and omit the pancetta step. I like chicken broth for its rich buttery flavour, but a good vegetable broth will work perfectly.
To replace the white wine, use 1/2 cup (120 mL) vegetable broth + 2 tablespoons white wine vinegar mixed together.
Feel free to replace the two smaller cans of diced tomatoes with a large can of whole tomatoes etc. If using whole tomatoes, break up the tomatoes between your fingertips, and use all the juices in the can.
Variations
You can also add some more protein by way of cooked hot Italian sausage that you have sliced into bite sized pieces. These can be added when you add the kale to warm through. This will make a truly hearty and delicious one pot meal.