Solar Simmered Cannellini with Kale
Equipment
- 1 All American Sun Oven
Ingredients
- 8 cups Water
- 4 cups Tuscan kale Stemmed and coarsely chopped
- 1.5 cups Dried cannellini beans Picked over and rinsed
- 1 Medium yellow onion Chopped
- 3 Cloves garlic Peeled
- 1 Bay leaf
- 1 teaspoon Dried sage
- 1 teaspoon Salt
- 6 tablespoon Olive oil Extra virgin
- 3 tablespoon Lemon juice
- Dried crushed red pepper Optional - to taste
Instructions
- Put beans in a large bowl and add enough water to cover by 3 inches. Soak overnight.
- Set Sun Oven out to preheat
- Drain beans. Put beans in a large pot. Add 8 cups of water, onion, garlic, bay leaf, and sage.
- Cover and place pot in Sun Oven. Cook until beans are tender, about 2 hours.
- Stir in salt. Add kale, cover and cook another 30 minutes or until kale softens up.
- Drain beans and kale. (Optional - reserve cooking liquid and store in fridge in a covered container for soup later).
- Add oil, lemon juice, add red pepper to taste. Season with salt and pepper to taste.
Notes
These beans make a great side dish all on their own, but be sure and set some aside (and save the cooking liquid) for a delicious soup later in the week. If you can’t find cannellini, any white bean will do. Same goes for the greens, curly kale can be substituted for the Tuscan.
Nutrition
Calories: 298kcalCarbohydrates: 51gProtein: 20gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 322mgPotassium: 1517mgFiber: 13gSugar: 3gVitamin A: 2151IUVitamin C: 27mgCalcium: 269mgIron: 8mg
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