Beans and Greens

This recipe is from Repertoire, a wonderful newish cookbook that I have been loving. I buy the most amazing beans from Rancho Gordo and for this recipe I used their corona beans but you could substitute cannellini beans. I used kale and chard from my garden for greens but you can use any green. The toasted breadcrumbs add the most delightful crunch to the dish. My husband flipped and loved this lunch. Since we are only two people, I made a half recipe and it turned out fine. Be sure to add some good olive oil to each serving at the end and some parmesan!
Serves 6-8 (This is the full recipe)
1 # dried cannellini or corona beans
1-2 T. kosher salt
4# greens-a mix of escarole, broccoli rabe, Swiss chard, Spinach, Kale and/or Dandelion greens
8 cloves of garlic, peeled-4 cloves thinly sliced and 4 whole cloves
3 oil packed anchovy fillets
1 t. red pepper flakes
zest and juice of 1 lemon
1 c. fresh bread crumbs (or panko)
optional-freshly grated Parmesan

Soak the dried beans overnight in plenty of cold water. Add more water the next day and bring them to a boil in a dutch oven of heavy bottomed pot. Reduce heat and simmer 1-3 hours, until tender, checking periodically the water level as they should be covered by several inches of water. Add more boiling water as needed.
When the beans are tender, do not drain but season with salt. Cool in cooking liquid, cover and refrigerate.
For the greens, bring a large pot of salted water to boil and have an ice bath nearby. Blanch the greens until they wilt and are tender-about 2 minutes each (longer from broccoli rabe). Remove from water and cool in ice bath. Squeeze the greens dry and chop them and transfer to a bowl.
In a small frying pan, heat 1/2 cup of the olive oil with the sliced garlic, anchovy fillets and red pepper flakes. Cook over medium low heat until garlic begins to sizzle but does not brown. Smash the anchovy fillets to a paste and remove from heat. Add lemon zest and lemon juice.
Return the frying pan to medium heat, add 2 T. olive oil and cook the bread crumbs, stirring, until dark golden brown and crunchy-about 5-6 minutes. Season with salt and set aside
In a Dutch oven or heavy pot, heat remaining 1/2 cup of olive oil over medium high heat and add the whole garlic cloves, and remaining teaspoon of red Chile flakes. When the garlic begins to sizzle add half of the beans, drained and fry for 2-4 minutes until the skins begin to split slightly. Add a ladleful of bean cooking liquid and increase the heat to high. Cook until liquid begins to boil and a creamy emulsified sauce forms.
Add the remaining beans and some more cooking liquid. The beans should be quite saucy. Add the greens and more liquid, if needed. Remove from heat and stir in the lemon zest and lemon juice. Season to taste with salt and pepper. Top with bread crumbs and serve warm. Add parmesan if desired.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s