Vegetarian Beans With Black Kale & Savory Cabbage

Total Time: 6 hrs Preparation Time: 4 hrs Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 cup dried cannellini or 1 cup navy beans, soaked for 4 hours or overnight
• salt & freshly ground black pepper
• 1 large onion, finely diced
• 2 leeks, parts only,diced
• 1 bunch black kale, the leaves stripped from the stems and slivered (cavolo nero)
• 1 small savoy cabbage, quartered,cored and chopped
• 2 cloves garlic, peeled and minced or pounded with
• 1 pinch salt
• 1/2 cup chopped fresh parsley
• 2 tablespoons olive oil, plus additional to finish

Recipe

• 1 drain the soaked beans, then put them in a pot and cover with cold water.
• 2 bring to a boil, add 1/2 teaspoon salt, then lower the heat and simmer, partially covered, until the beans are tender, about 1 1/2 hours.
• 3 while the beans cook, prepare all the vegetables.
• 4 rinse the leeks, kale and cabbage, but don't dry them.
• 5 warm the olive oil in a large, heavy skillet.
• 6 add the onion and leeks and cook over a medium-low flame until the onion is soft, but not browned, about 12 minutes.
• 7 add the kale, cabbage, garlic, parsley and 2 teaspoons salt.
• 8 cover and cook over a low flame until the vegetables are soft and greatly reduced, about 30 minutes.
• 9 set aside.
• 10 when the beans are done, add them along with 1 or 2 cups of their cooking liquid to the skillet.
• 11 mix well to combine, then simmer until the greens are completely tender.
• 12 taste for salt and season with pepper.
• 13 serve with, or over, garlic-rubbed toast and drizzled with olive oil.