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–+ servings

Roman Beans and Kale

The beans should be cooked through but not falling apart. The kale should take on a silky texture but not be mushy. The pasta should still be a bit “toothy." This is even better if made a day or two in advance and refrigerated. If you are doing this, you will want to undercook the pasta so that it is not too soft after the dish is reheated for serving. Alternately, you can omit the pasta when mixing the beans and kale, then add it when reheating. Depending on where you live, you might not be able to find Roman beans. Roman beans are also called Cranberry or Borlotti beans. If you can’t find Roman beans, you can substitute Pinto or Anasazi beans.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 people
Ingredients Method Notes

Ingredients
  

  • 1 pound dried Roman beans
  • 2 bunches kale
  • 2 cloves garlic
  • 1/3 cup extra virgin olive oil
  • 2 cups small dry pasta such as ditalini, optional
  • salt to taste
  • black pepper freshly ground to taste
  • Parmigiano Reggiano cheese grated, for serving

Method
 

  1. Rinse and pick over the beans.
  2. Cover the beans with six cups of water.
  3. Simmer the beans until almost fully cooked, adding 2 teaspoons of salt and black pepper to taste after the beans have cooked for an hour. If necessary, add a bit of boiling water from time to time to keep the beans just submerged. The beans will cook for about 10-15 minutes more after the kale is added so don't overcook them.
  4. Meanwhile, cut out the center ribs of the kale.
  6. Kale ribs about to be discarded.
  7. Cut the leaves crosswise into large pieces.
  8. Rinse and drain the kale.
  9. Bring a quart of salted water to a boil.
  10. Add the kale. The kale should quickly wilt enough to be covered by water. If not add a bit more water to just cover the kale.
  11. Simmer the kale, covered, stirring occasionally, until cooked to a silky texture, approximately 1 hour.
  12. While the kale is cooking, crush the garlic with the side of a chef's knife.
  13. Slowly brown the garlic in the olive oil.
  14. Once the garlic has browned, remove the oil from the heat. Discard the garlic. Reserve the garlic-infused oil.
  15. If using pasta, bring two quarts of water seasoned with 1/4 cup of salt to a rolling boil.
  16. When the pasta-cooking water comes to a boil, add the pasta. At the same time, add the kale and its cooking water to the beans. Keep the beans and kale at a simmer.
  17. Cook the pasta in boiling water until it is still a little crunchy on the inside.
  18. Drain the pasta and add it to the pot with the beans and kale.
  19. Add the garlic-infused oil.
  20. Taste and adjust seasoning.
  21. Cook everything, uncovered, until the pasta is al dente, just a few minutes longer.
  22. Serve with grated Parmigiano Reggiano cheese.

Notes

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