Smoky White Bean, Tomato & Kale Bake
November 6, 2014 § Leave a comment
Oh, this is a good one. All my favorite foods, two of which are pantry items, mixed up in a dish and baked until crispy. All you have to do is make a 5 minute tomato sauce with some fire-roasted canned tomatoes, chop up some kale, drain some beans, and let your oven do the work. It’s warm, comforting and so so quick.
I threw this together on election day in between running to the polls before they closed and studying for my finance quiz. On my commute home I was starting to convince myself I didn’t have enough time to cook anything but shakshuka. But, I had bought kale specifically for this recipe and didn’t want it to wilt on me before I had a chance to get to it, so I pushed myself do the task I hate the very most: washing and drying and cutting up greens.
It went faster than I had thought (which always happens, it’s the anticipation that’s the worst) and the process helped reset my brain after a long work day. It was worth it to take the time to make myself something good and good for me.
Home cooking for the win, once again.
White Bean, Tomato & Kale Bake
Adapted from 101 Cookbooks
Note: You could do this with dried beans as well if you soak them overnight and then have the time to cook them for a couple of hours on the stove. I’m sure this would add even more creaminess and texture to the dish, but I found canned to work just fine.
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- red pepper flakes (a couple big shakes if you like spice, or just a pinch if you prefer your sauce more mild)
- 42 ounces canned fire-roasted diced tomatoes (3 14-oz cans or 1 28-oz can and 1 14-oz can)
- 1 tablespoon oregano
- a couple pinches of salt and freshly ground black pepper
- 1 bunch kale, washed, stems removed, and sliced thinly (I used kitchen scissors to cut the kale into thin slivers)
- 2 cans white beans, rinsed, drained, and patted dry (I used great northern, you can also use cannellini or corona)
- 1/2 cup salty cheese (feta, manchego, parmesan)
- Preheat oven to 425 degrees.
- Add the olive oil, garlic, and red pepper flakes to a large saute pan and heat over medium heat. Stir and cook for just about a minute, watching the garlic carefully so it doesn’t burn.
- Add the diced tomatoes to the pan, then the oregano, salt, and pepper and simmer for about 5 minutes.
- In a 9×13 pan, add the kale, then the tomato sauce and the beans. Stir together so the kale wilts a little from the heat of the tomatoes and everything is combined. Sprinkle with cheese.
- Bake in the top third of the oven for 25-40 minutes. Mine went about 35 minutes. You want the beans to have some crisp to them, and don’t want the bake to be too liquidy.
- Let cool for 10 minutes and serve with toasted crusty bread and a dollop of pesto.