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1
Sort the beans the night before you plan to cook the meal.
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2
Get rid of any debris and cracked beans.
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3
Place the good ones in a large bowl and cover them with water.
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4
Leave them to soak overnight.
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5
The next morning, drain and rinse the beans.
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6
Place them in a large pot with 6 cups of hot water.
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7
Cover the pot and let them simmer on low for 2 hours.
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8
During the last 1/2 hour of cooking time, pour a generous drizzle of olive oil into a large skillet over medium-low heat.
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9
Add the minced garlic.
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10
Warm until garlic is fragrant.
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11
Add the kale, mushrooms and spinach.
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12
Warm on low just until greens are wilted.
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13
Add black pepper to taste.
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14
Once the beans are done, toss the greens and beans together and serve!
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15
Drizzle with truffle oil if desired.
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16
Enjoy!
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17
Notes; I use A LOT of garlic ...
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18
I LOVE garlic!
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19
If you are not a fan of it, I definitely recommend cutting the clove count down.
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20
I also browned up an Italian sauage and tossed that into my husbands serving since he wont eat vegetarian meals.
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21
For the greens, with my measurements youll have just enough for 2 servings.
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22
If you need more, simply double the measurements until you hit the number you need.
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23
Beans are by nature rather dry, which is why the truffle oil is rather necessary.
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24
It imparts a nice moisture to the dish and has a great Earthy flavor.
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25
But it can easily be substituted with regular olive oil if you are not a fan of truffle oil.
