Channel the European countryside with simple stewed white beans with tomatoes and kale. Cook whole peeled tomatoes with fresh herbs, hearty beans, and kale for a healthy and heart-warming vegetarian meal.
I tried and tested this rustic meal all winter long to find the right combination of ingredients. By using different shapes and sizes of beans plus the crunch of just-cooked kale, this recipe has all the textures and flavors you’ll crave all year long.
The Magic of a Dutch Oven
This recipe is one of many that I cook in my yellow Le Creuset dutch oven, which was a wedding gift from my grandparents. I recommend adding a dutch oven to your wish list (if you don’t already have one), because it distributes heat evenly, can go directly from stovetop to oven, and is great both for cooking and for serving. It’s a big ticket item, but know it will last for decades to come. Other things I cook in my dutch oven:
With a simple recipe like this, it’s important to use great tasting ingredients. I used Cento San Marzano tomatoes, which I got them for $3.49 at Wegmans, nothing fancy. There was a giant basil leaf at the bottom and the only ingredients are organic San Marzano tomatoes and puree, salt, and an organic bay leaf. Learn more about canned tomatoes in this Bon Appetit article.Print
Stewed White Beans with Tomatoes and Kale
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- 2 tablespoons extra virgin olive oil
- 1/2 cup shallots, finely diced (2–3 shallots)
- 1 garlic clove, minced
- 1 28 oz can whole peeled tomatoes (preferably San Marzano tomatoes)
- 2 stems rosemary
- 2 tsp kosher salt
- 2 cans cannellini beans, drained and rinsed
- 1 can small white beans, drained and rinsed
- 1 head kale, roughly chopped
- Heat 2 tablespoons olive oil in a large pan with a lid or dutch oven over medium heat. Add shallots and cook, while stirring for 30 seconds. Add garlic and cook, stirring, until shallots and garlic are translucent and fragrant, about 3 minutes.
- Add tomatoes and their juices. Cook, using your spatula to break up the tomatoes into bite-sized chunks. Add the rosemary and 2 tsp kosher salt. Cook, stirring occasionally, for 5 minutes.
- Add beans and bring back to a simmer. Reduce heat to low, cover, and cook for 20 minutes.
- Remove the rosemary stalks (some leaves will remain) and add the chopped kale. Cook while stirring until the kale is wilted, about 3 minutes. You may have to do this in 2 parts, depending on the size of your pot. Season to taste with salt and pepper. Serve with a torn piece of crunchy baguette.