Williams-Sonoma Cannelini Beans with Kale

Well, I made this tonight as a side dish for my Williams-Sonoma Chicken with Glazed Vegetables recipe (click the link to see that recipe.) I did the quick version however. I used 1 can of white beans instead of dry beans and therefore only simmered them for about 10-15 minutes in order to reduce the sauce enough for the beans to soak in the flavors and didn’t have to do anything ahead of time. I also omitted the kale jsut because I didn’t have any on hand.

Cannelini Beans simmering ©EverydayCookingAdventures 2012

Next time I would definitely include it for the health benefits AND the added color that this meal needed. I also substituted dried thyme for the fresh thyme and omitted the fennel (although if I had any left at the house I would have added it–but I dont think flavor wise it was missed really). This was a quick, easy, simple to follow recipe and I really liked how it came out. The recipe was full of flavor and the perfect accompaniment to the chicken, almost like a cassoulet-type dish now that I think about it. Here are my beans reducing in the liquid and then the finished product alongside the chicken: +Williams-Sonoma

Williams-Sonoma Cannelini Beans ©EverydayCookingAdventures 2012

Braised Cannellini Beans with Kale

Williams-Sonoma Kitchen
Serves 4

Ingredients:

3 Tbs. olive oil
1 fennel bulb, trimmed, cored and diced
1 yellow onion, diced
3 garlic cloves, thinly sliced
3 fresh thyme sprigs
1 cup dried cannellini beans, soaked overnight, drained and rinsed
2 cups chicken or vegetable broth
1 cup water
Kosher salt and freshly ground pepper, to taste
1/2 bunch kale, ribs removed, leaves thinly sliced crosswise
1 Tbs. chopped fresh flat-leaf parsley

Directions:
1. In a 3-quart La Chamba clay oval casserole dish set over a diffuser, or in a Dutch oven set directly on the stovetop, warm the olive oil over medium-high heat. Add the fennel and onion and cook, stirring occasionally, until softened and translucent, about 10 minutes.

2. Add the garlic and cook, stirring constantly, for 1 minute. Add the thyme sprigs, beans, broth and water, and season with salt and pepper. Bring to a simmer, then reduce the heat to medium-low. Cover and cook, stirring occasionally, until the beans are tender, 50 to 60 minutes. Uncover the pot and remove and discard the thyme sprigs.

3. Increase the heat to medium-high, add the kale and cook, uncovered, until the kale is tender but slightly toothsome, 5 to 10 minutes. Stir in the parsley and adjust the seasonings with salt and pepper. Transfer to a serving bowl and serve immediately.