Brothy Beans And Greens On Toast Recipes

BEANS AND GARLIC TOAST IN BROTH

Steps:

• If you remember, soak the beans in cold water overnight, or for 10 to 12 hours. Rinse beans, and place in a large heavy-bottomed pot with onion, garlic, Parmesan rinds, olive oil and salt. Cover beans with water, so the water level is a couple of inches above the beans, and bring to a boil, then turn heat down so it's simmering gently. Put a lid on the pot, and cook until beans are tender, adding more water as needed to keep the beans submerged. This could take 1 to 2 hours or more, depending on the beans and whether or not you soaked them. (If you're using an electric pressure cooker: Add 5 cups water, set the machine to high pressure and cook for 25 minutes, then allow the machine to slowly depressurize on its own.)
• Use a spoon to fish out the onion, garlic and cheese rinds; discard. Taste a couple of beans along with the broth. It should be opaque and slightly creamy; adjust the seasoning with more salt if needed.
• Brush both sides of each piece of bread with olive oil, and place on a foil-lined sheet pan. Run the pan under the broiler for 2 minutes, so the bread is crisp at the edges and nicely toasted, then flip bread and repeat. While the bread is still hot, rub a garlic clove along one side of each piece, as if you were grating the garlic on the bread, pushing just firmly enough for the clove to fray and dissolve slightly into the bread.
• To assemble, place a piece of bread at the bottom of four wide, shallow bowls and ladle hot beans and broth on top. Wait a few seconds for the bread to absorb some broth, then ladle a little extra on each one, so it's swimming. Garnish the bowls generously: Drizzle olive oil all over the beans, sprinkle with herbs and flaky sea salt, cover with finely grated Parmesan and grind a little black pepper on top.

GREENS AND BEANS WITH FRIED BREAD RECIPE

Steps:

• Bring wine, garlic, oregano, salt, red pepper flakes, and 1/4 cup water to a boil in a large skillet. Add kale, cover pan (a baking sheet works great if you don't have a big lid), and cook, stirring occasionally, until greens are wilted, about 4 minutes. Mix in beans and 1/2 cup oil and cook, uncovered, until beans are warmed through, about 2 minutes.
• Meanwhile, heat 2 Tbsp. oil in another large skillet over medium. Fry bread in skillet until golden brown, about 2 minutes per side. Transfer to paper towels to drain. (If you don't have 2 large skillets, cook the bread first and keep it warm in a low oven while you use the same skillet to make the kale and beans.)
• To serve, place fried bread on plates and spoon kale mixture and sauce over, dividing evenly. Drizzle with a little oil and vinegar.

SMOKY BEANS AND GREENS ON TOAST

Steps:

• Heat a large, heavy (preferably cast-iron) skillet over medium. Brush the bread on both sides with the olive oil. Lay the bread in the skillet and cook, pressing occasionally with a spatula, until crisp and golden brown, about 90 seconds per side. (If your slices are large, you may have to do this in two batches.) Set the bread aside.
• Heat a Dutch oven or other heavy pot over medium-high heat. Add the bacon and cook, stirring frequently, until it has browned a little and rendered at least a tablespoon of fat, about 4 minutes. Add the onion and cook, stirring, until it has softened and turned golden, about 4 minutes. Add the garlic, paprika, thyme (if using), red pepper flakes, and, if you're using canned beans, 1 teaspoon kosher salt and cook, stirring, for a minute or two.
• Add the slightly wet kale in batches, using tongs to stir the leaves into the onion mixture; wait for one handful of kale to wilt and shrink before adding the next. When the last of the greens has been added, add the beans and broth. Raise the heat and let the beans and greens simmer for a minute or two, just to warm the beans and bring the flavors together. Taste and add more kosher salt if necessary.
• Serve the greens and beans over the toast in wide, shallow bowls, dusted with a little more smoked paprika.

BROTHY BEANS & GREENS WITH GRILLED BREAD

Steps:

• Pick over beans to remove any debris or pebbles; rinse well. Place in a quart size container or jar along with baking soda and salt. Cover with filtered water by at least double (the beans will expand significantly). Cover and refrigerate at least 8 hours or overnight.Drain and rinse the beans, then place in a 4 or 5 quart stockpot or Dutch oven. Add chicken stock and water (the liquid should cover the beans by at least an inch or two). Add shallot halves, garlic cloves, dried chilies, bay leaf, thyme and parmesan rind, as well as saffron if using. Top with a few generous glugs of olive oil, then place over medium-high heat.Bring beans to a simmer. Reduce heat slightly and partially cover. Continue to gently simmer (don't let them boil too vigorously), stirring occasionally, until beans are tender and evenly cooked through. Depending on what kind of beans you are cooking, how old they are, and how long they've been soaking, this can take anywhere form 45 minutes to 2 hours. If at any point your beans seem to be low on water, add a little bit more as needed.When the beans are almost fully cooked, remove bay leaf, thyme, chilies and parmesan rind (if you can find them, sometimes they dissolve entirely). Add the greens and continue to cook until wilted. Remove from heat and add vinegar. Taste, then season with salt and pepper as desired.For grilled bread, rub raw garlic cloves over the surface of the bread. Brush with olive oil. Preheat a grill pan over medium high heat. Place bread slices in pan, then put another lightweight pan or metal bowl on top to gently weight them down (this will make for pretty grill marks). Cook for 1 to 2 minutes per side or until grill marks are deep brown and toasty. Flip and cook the second side in the same way. Sprinkle with flake salt to finish.Serve beans warm, finished with a drizzle of olive oil and a sprinkle of flake salt, with grilled bread on the side. Leftovers can be refrigerated in an airtight container for 2-3 days and reheated on the stovetop.

BROTHY BEANS AND GREENS (STOVE TOP)

Steps:

• Add soaked and rinsed beans and broth to large pot with a heavy lid. Add shallots, whole garlic cloves, fresh thyme + rosemary, and bay leaves. (add optional add-ins, if desired)
• Bring to a boil, then lower heat and simmer on LOW, covered, until beans are done. This can take anywhere between one to two hours depending on your beans. Add extra broth or water to keep beans completely covered if necessary.
• Once beans are done, remove aromatics from pot. For EXTRA flavor, I sometimes puree the cooked shallots and garlic in a little bit of the broth from the pot and add it back in. Totally optional but tasty if you like garlicky flavors.
• Add in chopped greens and simmer for just a few minutes until greens are wilted. Remove from heat. Toss in fresh herbs, fresh lemon juice, and salt to taste.
• Serve and enjoy! Garnish with extra fresh herbs and lemon slices, if desired.

BROTHY BEANS AND GREENS ON TOAST

Steps:

• In a large skillet, heat oil and garlic over medium until garlic begins to sizzle, about 1 minute. Add chard stems and season with salt. Cook, stirring, until crisp-tender, 5 to 6 minutes.
• Add chard leaves, cover, and cook, tossing once, until bright green and just tender, about 3 minutes.
• Add beans and cooking liquid; simmer until heated through, about 30 seconds. Season to taste, drizzle with oil, and squeeze with lemon before serving over toast.

BROTHY BEANS WITH SAUSAGE, POTATOES AND KALE

Steps:

• Over medium-high heat, brown the sausage slightly.
• Once the sausage has some color on it, and there is a nice dark fond developing on the bottom of the pot, add the diced onion and sauté until the onion begins to turn translucent, about 3 minutes.
• Then add the potatoes. Sauté for another 3 minutes.
• Add 2 teaspoons each Better Than Bouillon (garlic and vegetable) to the onion, sausage, potato mix.
• Give the whole mixture a good stir and add 4 cups of water.
• Stir well, scraping up the fond from the bottom and sides of the pot. Bring to a boil and reduce heat to a simmer. Simmer for 10 minutes.
• Add two cans of drained and rinsed beans. Bring back to a simmer for another 10 minutes.
• Stir in the baby kale, cover the pot and let steam and simmer for 5 minutes.
• Turn off the heat, remove the lid and stir the stew.
• Ladle into wide shallow bowls and serve.