Italian Baked Beans and Greens

Ingredients

• 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