Description
Brothy Beans with lacinato kale, roasted peppers, olives, capers and lemon zest over garlic-infused Sourdough Bread -a simple pantry meal that can be made in under 30 minutes! Vegan adaptable.
Ingredients
- 2 slices sourdough bread (3/4 inch thick)
- 3 tablespoons olive oil
- 1 fat garlic clove, smashed
Quick Brothy Beans (see notes for dry beans)
- 1 tablespoon olive oil
- 1 fat shallot, diced
- 1/4 teaspoon chili flakes (or Aleppo or Urfa Biber)
- 1/2 cup roasted bell pepper ( or sub-fresh red bell pepper or diced tomato)
- 1/4 cup castelvetrano olives (or other olives) cut in half
- 1 tablespoon capers (optional)
- 1 cup Lacinato Kale, packed, torn, thick ribs removed
- 14-ounce can of cannellini beans, or white beans, drained (see notes for dry beans)
- 1–1 1/2 cups veggie broth or chicken stock, (or sub water, plus 1 teaspoon Vegetable Boullion paste)
- 1/2 teaspoon dried thyme (or oregano, sage or rosemary- feel free to use 1 teaspoon fresh)
- 1/2–1 teaspoon paprika or smoked paprika
- 1/4 teaspoon salt
- cracked pepper to taste
- 1–2 teaspoons Lemon zest (Meyer Lemon is nice)
- Garnish: fresh Italian parsley ( or basil), Olive oil, Shaved Pecorino (optional)
Instructions
- Make the Garlic-infused Toast: Heat oil in a large skillet over medium heat, add the smashed garlic clove, and swirl. Once golden and fragrant, set the garlic aside, and add the bread, toasting slowly on each side, until crispy, turning heat to medium-low or low. Make sure the bread is nicely coated in olive oil, adding more as needed. I usually leave the toast on low heat while I make the brothy beans.
- At the same time, make the Brothy Beans: Heat oil in a medium pot or dutch oven over medium heat, and saute the shallot until fragrant and golden. Add the chili flakes and smashed garlic from the bread skillet. Add the roasted bell pepper, olives, capers, and torn kale, and saute for 2-3 minutes, breaking up the garlic clove a bit. Add the drained beans, broth, paprika, thyme, salt and pepper. Cover and bring to a simmer on low for 5 minutes. If the broth has reduced, feel free to add a little more, so you have at least 1 cup ( or more is fine too). Stir in lemon zest, taste and adjust salt, pepper and chili flakes.
- Assemble: Place a crispy toasted sourdough toast in a wide shallow bowl. Top with half of the beans and broth.
- Garnish with more lemon zest, a drizzle of olive oil, fresh Italian parsley and optional shaved pecorino cheese. Makes 2 hearty servings.
Notes
Feel free to make Brothy Beans from dry beans. Soak 1 pound dry beans for 6-8 hours in big bowl of cold water to quicken cooking time. Drain. In a heavy bottom pot, saute aromatics (1/2 onion, diced, or 2 shallots, and 4-8 garlic cloves, rough chopped) in 1 tablespoon olive oil. Add a few bay leaves, dry or fresh herbs (thyme, oregano, sage or rosemary). Add rinsed drained beans and cover with 2 inches of water. Feel free to salt (but if your beans or old, wait to salt until the end). Bring to a hard boil for 10 minutes. Cover and simmer on low until the beans are tender 1-3 hours (depending on their size) checking every 1/2 hour or so , adding more water as necessary. Season to taste with salt and pepper. Add a couple drops of AC vinegar for a hint of acid if you like. Beans will keep up to 5 days in the fridge, or feel free to freeze. Use 1 1/2 cups of beans for this recipe and 1 cup of bean broth. You may not need to add more salt.
Nutrition
- Serving Size: 1 sourdough toast, 1 cup brothy beans
- Calories: 520
- Sugar: 3.8 g
- Sodium: 592.3 mg
- Fat: 29.3 g
- Saturated Fat: 4.2 g
- Carbohydrates: 54.7 g
- Fiber: 10.4 g
- Protein: 14.5 g
- Cholesterol: 0 mg