White Bean, Kale, and Tomato Cassoulet
- 1 ½ cups dried giant lima beans or large white beans, soaked overnight (you can also use canned - rinse and drain)
- 2 tbsp extra virgin olive oil
- 1 lemon zest of
- 1 bunch lacinato kale center ribs removed, leaves chopped
- ½ tsp salt
- 28 oz fire roasted tomatoes
- ¼ tsp red pepper flakes
- 1 twig fresh rosemary
- 5 twigs fresh thyme
- extra virgin olive oil to drizzle
- If using canned beans skip to step two. If using dried beans, after soaking, place them in a very large saucepan and cover until submerged in water. Bring to a boil and simmer until the beans are cooked through and just tender. This can take anywhere from an hour to two hours depending on your beans. Remove from heat, drain and let beans dry.
- Heat the olive oil over medium heat in a large skillet. Once heated, add the beans and lemon zest and coat well with olive oil. Brown beans on all sides, stirring every 3 minutes for about 12 minutes. You want them to be golden.
- Add the kale and salt to the pan and cook for 1-2 minutes until kale has wilted. Add the can of roasted tomatoes, red pepper flakes and herbs and bring to a gentle simmer. Cover and cook over low heat 10 minutes.
- Spoon into bowls and top with a drizzle of extra virgin olive oil and additional salt if needed.
Bring a touch of the Mediterranean on your PN journey. This dish is warming, nourishing and oh-so-satisfying. Make ahead tip: You can throw this meal together within 15 minutes using canned beans or pre-cooked beans. Or you can make the whole meal in advance and simply reheat on the stove when ready to serve. Will remain fresh in the fridge for 3-4 days, or in the freezer for months.