Ingredients

The following ingredients have 4 Servings
  • 1 pound dried navy beans
  • 2 large cloves garlic
  • 1 1/2 teaspoons dried oregano
  • scant 1/4 teaspoon red pepper flakes
  • 1 bay leaf
  • 1 15 ounce can diced tomatoes
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 tablespoons duck fat (can substitute olive oil or butter)
  • 2 cups finely chopped kale (tough stems removed)
  • parmesan cheese (freshly grated)

Instruction

  • Sort through the beans, discarding any pebbles or stones that may have inadvertently gotten through the sorting process.  Cover with one inch of water, cover with a lid and let rest 8 hours or overnight.
  • Drain the water and rinse the beans.  Add the beans back to the pot and cover with another inch of water.  Bring to a boil, reduce heat to simmer, cover the pot and cook until the beans become tender, about 1 1/2-2 hours.  There should still be about 1/4" of water covering the beans.  If not, add more water until they're just barely covered.
  • Stir in the diced garlic, oregano, red pepper flakes, bay leaf and tomatoes.  Braise for 10-15 minutes, until the flavors start to meld.
  • Add the duck fat and kale.  Stir to combine and braise another 5 minutes or so, just until the kale is tender.  Serve with parmesan cheese.