Italian Baked Beans and Greens


  • 2 teaspoons fine sea salt
  • ¼ cup chopped fresh parsley
  • 1/3 cup grated Parmesan cheese
  • ½ cup bread crumbs
  • 1/8 teaspoon cayenne pepper
  • 4 cups reduced-sodium vegetable broth or water
  • 1 bunch kale, collards or other greens, tough stems discarded, leaves thinly sliced
  • + 7 more ingredients
    • ½ cup tomato paste
    • 6 cloves garlic, chopped
    • 1 rib celery, diced
    • 2 carrots, diced
    • 1 large onion, diced
    • 1 ½ tablespoon extra-virgin olive oil
    • 1 ½ cup dried white, red or black beans, rinsed and picked over

Combine beans and enough water to cover by several inches in a medium saucepan. Bring to a boil, remove from heat and let sit, covered, 30 minutes. Drain beans. Preheat the oven to 300°F. In a large skillet, heat oil over medium-high heat. Add onion and cook until browned, 6 to 7 minutes....

View full recipe at SpringPad


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