Beans And Greens Recipe

Name: Beans And Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried cranberry beans (3 cups cooked beans); 2 stalks celery; 2 carrots; 1 small white onion; 2 large cloves garlic; 1 sprig rosemary; 4-5 sage leaves; 1 bunch kale; 3 ounces soft goat cheese (such as chevre); 1 cup fresh breadcrumbs; Olive Oil; Salt and pepper, to taste; 1 14 oz can crushed tomatoes; Dash of red pepper flakes

Servings: persons

1 cup dried cranberry beans (3 cups cooked beans)
2 stalks celery
2 carrots
1 small white onion
2 large cloves garlic
1 sprig rosemary
4-5 sage leaves
1 bunch kale
3 ounces soft goat cheese (such as chevre)
1 cup fresh breadcrumbs
Olive Oil
Salt and pepper, to taste
1 14 oz can crushed tomatoes
Dash of red pepper flakes

1
Soak your beans overnight in lightly salted water. Change the water to cook them; bring it to a boil then turn it down to a simmer and let them cook, simmered, until tender (this should take about 45 minutes).
2
Meanwhile, prepare the kale by stripping the leaves from the thick stems. A quick way to do this is to grip the thick bottom of the stem in one hand while sliding your other hand down the stem, pulling the leaves off. Chop the leaves coarsely. Preheat the oven to 375 degrees.
3
Add the kale, the tomatoes (with their juices), and about 1/2 cup of the reserved bean liquid. Season with salt, pepper, and chili flakes, and give a good stir. Cover the dish and let cook, stirring occasionally, until the kale has wilted and cooked down - about 10 minutes.
4
Add the beans and stir the mixture to even out the distribution of kale. Add more bean liquid, if needed - you want the liquid to come up close to the top of the beans, but not cover them.
5
Use a spoon to scoop out dollops of goat cheese, distributing them across the surface of the dish. Push about half of them down into the beans; let some of the others stay near the top.
6
In a bowl, mix your breadcrumbs with about a tablespoon of olive oil to coat them. Sprinkle them over the top of your dish.
7
Bake, uncovered, for 30 minutes or until the breadcrumbs are browned and the mixture is bubbling.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup dried cranberry beans (3 cups cooked beans), 2 stalks celery, 2 carrots, 1 small white onion, and more.

Yes, Beans And Greens falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beans And Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions