Beans & Kale with Tomatoes

I cooked a large sack of beans this week and made soup, but there were so many of them that I had quite a few left over. I've done similar things to this before, but the combination of white beans, greens and tomatoes is so classic and so good it never hurts to do it again.

I used what was probably the last of the chard from my garden. Chard will be hard to find at this point, but kale should be around for a little while yet. If those fail there is always cabbage - a good, dark leaved one if you can get it.

3 or 4 servings
20 minutes prep time - not counting cooking the beans


1 large onion
2 or 3 cloves of garlic
2 tablespoons mild vegetable oil
4 cups cooked white pea (navy) beans
4 cups chopped kale (or chard)
4 cups crushed or diced tomatoes
salt & pepper to taste

Wash the kale or chard and drain well. Peel and chop the onion. Peel and mince the garlic. Heat the oil in a large skillet, and sauté the onion until soft and slightly browned. Add the beans and continue cooking, stirring regularly, until the oil is mostly absorbed; just a few minutes. Add the garlic and mix it in until if becomes fragrant.

Meanwhile, chop the kale (or chard) coarsely. Add it to the pan, and cook down, mixing and turning so it cooks evenly. Once it is soft, add the tomatoes and simmer the mixture until it is well amalgamated and hot through. Season with salt and pepper.

A little bread and butter will make it a meal, or serve it atop a little rice.


Last year at this time I made Brussels Sprouts Braised with Chestnuts.