A few weeks ago, we finally decided it was time to cook those beans, so we soaked them overnight, then dumped them in a pot with a few aromatics, a hunk of parmesan, and some chicken stock and let them simmer away. A few hours later, when we lifted the lid from the pot, we had the most amazing bowls of beans. The parmesan had completely melted, infusing the whole thing with a deep, rich, cheesy flavor. The beans themselves had a bite to the skin but were creamy and soft inside. Topped with a provolone-laced crumbled Italian sausage, they were winter comfort food perfection.
Parmesan Beans with Kale and Sausage
Serves 3-4.
- 2 c. dried cranberry beans or other medium-sized white bean, soaked overnight
- 1 TBS olive oil
- 1 onion, peeled and finely minced
- 6 cloves garlic, peeled and finely minced
- 3/4 tsp red chile flakes
- 2 parmesan rinds
- 4 c. chicken stock
- 2 c. chopped kale
- 1/2 lb. Italian sausage
- sea salt and black pepper to taste
- Take soaked cranberry beans and rinse several times; they should have doubled in size. Drain and set aside.
- Heat the olive oil in a medium saucepan over medium heat. Add the onion and saute until translucent about 4-5 minutes. Add the minced garlic and the chile flakes and saute for another 2 minutes, until fragrant. Add the parmesan rinds and cook until they begin to melt, stirring occasionally, another 2-3 minutes.
- Add the beans and the chicken stock to the pot and bring to a boil, then reduce to a simmer and cover. Simmer the beans until they are tender, 1 1/2 to 2 hours. Remove the lid and simmer liquid until it is reduced to 1 cup. Add the chopped kale and cook for another 8-10 minutes until tender.
- As soon as you add the kale to the pot, heat a small frying pan over medium heat. Crumble the sausage into the pan and use the back of a wooden spoon to break into small pieces. Cook fully, stirring frequently until sausage is browned and crispy.
- Spoon the beans into serving bowls and top with the crumbled sausage. Serve immediately.
Dining and Cooking