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1
Preheat oven to 400F.
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2
Cut squash into 1/2-inch-thick half-moons.
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3
Toss with 1 teaspoon oil, and spread evenly on a parchment-lined baking sheet.
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4
Roast until just tender, 15 to 18 minutes.
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5
Mix honey and balsamic vinegar.
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6
Brush some of the mixture onto squash slices (reserve remaining mixture).
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7
Roast 5 minutes more.
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8
Heat remaining 1 tablespoon oil in a large skillet over medium.
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9
Add shallot and garlic; cook, stirring frequently, until slightly softened, about 4 minutes.
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10
Add red-wine vinegar and remaining honey mixture to pan, and bring to a boil.
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11
Add kale to pan and sprinkle with 1 teaspoon salt; season with pepper.
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12
Add squash and beans.
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13
Cover skillet, and let stand 5 minutes, then toss until kale wilts slightly.
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14
Serve warm or at room temperature.
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15
Dried beans tend to be much more flavorful and have a firmer texture than canned.
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16
Soaking the beans first will shorten their cooking time.
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17
Dried beans double in volume once cooked; 1 cup dried beans yields 2 cups cooked.
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18
Cooked beans will keep for up to one year in an airtight container in the freezer.
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19
They can be incorporated into salsas, dips, soups, salads, and any other dishes that call for canned beans.
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20
To soak beans: Sort the beans, discarding any debris, and rinse.
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21
Place in a large bowl, and cover with double the amount of water.
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22
Cover bowl, and let beans soak overnight.
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23
(Alternately, use the quick-soak method: Combine beans in a large pot with double the amount of water.
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24
Bring to a boil, and cook 3 minutes.
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25
Cover, and let soak 1 hour.)
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26
To cook beans: Transfer beans and soaking liquid to a heavy pot.
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27
Bring to a boil; reduce heat.
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28
Simmer, partially covered, until tender, 1 to 2 hours (3 to 4 hours for unsoaked beans).
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29
Drain and let cool before storing.
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30
(Per Serving)
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31
Calories: 279
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32
Saturated Fat: 1g
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33
Unsaturated Fat: 4g
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34
Cholesterol: 0mg
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35
Carbohydrates: 57g
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36
Protein: 6g
-
37
Sodium: 642mg
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38
Fiber: 8g
