Some times the pure simplicity of recipe is the most flavorful. Again, the is why the best fresh local ingredients are so important. This does include dried beans and here in CNY, well all of NYS has some great farmers offering a wide variety of dried beans! I always use dried beans, you get more for you money, they have better flavor then canned and honestly really don't take much effort to have on hand. I am sure I have said this before but new followers, once a week, usually a Sunday I cook up a batch of beans so they are on hand for the entire week and sometimes I will double the amount and once cooled will freeze half. (no slimy stuff like a can but just as handy!). Put them to soak Saturday over night then drain, rinse and cover again with water to cook, an hour or so yippee the beans are done!
copyright catmacera2013
1c dried Navy beans
1/2 c dried Cranberry beans
1 lb of fresh kale or your favorite green
olive oil
1/4 c chopped leeks
1/4 c garlic scape pesto (or 4 garlic cloves minced, additional parmesan cheese)
salt/pepper
4 qts. water
1/4 wedge of preserved lemon (or the zest of a fresh lemon), remove the flesh and finely chop the rind
generous amount of parmesan cheese
optional: cayenne powder
Sort beans, place in a large pot, cover with at least 2 inches of cold water. Let stand overnight. (you can both beans in one pan). Once soaked, drain, rinse and add fresh cold water to cover again with 2 inches of water. Bring to a boil, reduce to a simmer. Continue to cook until fork tender, about 45-60 minutes. When done, carefully drain off water, set beans aside until ready to use.
Roughly chop the cleaned greens. Set aside.
In a large stock pot coat the bottom with olive oil (use a good quality oil) and heat over medium high heat. Add the leeks. Cook until soft and just golden. Add the garlic, stir to combine cook for 1 minute more. Season with s/p.
Add the greens and toss to coat, adding additional oil if needed. Season with s/p, cook until soften and also lightly caramelized around the edges.
Add the beans and a good handful of cheese,*add cayenne if using, toss to coat. Add water, bring to a boil, reduce to a simmer and cook for 1 hour or so. Taste and adjust seasoning.
Ladle into bowl, sprinkle with lemon, additional cheese and a good drizzle of olive oil.
