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.