Slow Baked Beans with Kale Martha Rose Shulman
Savor the comforting warmth of Slow Baked Beans with Kale, a wholesome creation by Martha Rose Shulman that’s perfect for cozy evenings or family gatherings. This hearty, plant-based dish features tender cannellini beans slow-cooked to perfection with aromatic vegetables, fresh thyme, and a touch of tomato paste for depth. A final flourish of nutrient-packed kale adds a satisfying earthiness, while a hint of optional red pepper flakes brings subtle spice. With minimal prep and a rich, flavor-infused bake time, this recipe is a masterclass in slow oven cooking. Serve it with crusty bread or enjoy it as a nourishing, standalone meal. It's a delightful combination of comfort food and good-for-you ingredients that’s perfect for vegan and vegetarian diets.
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Recipe Information
Ingredients
- 1 cup dried cannellini beans
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 bunch kale, thick stems removed and leaves chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Rinse the cannellini beans and soak them in a large bowl of water overnight, or for at least 8 hours. Drain and rinse before using.
Preheat your oven to 325°F (165°C).
In a large oven-safe Dutch oven or heavy pot, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, for about 5-7 minutes until the vegetables soften.
Stir in the minced garlic and cook for another minute until fragrant.
Add the tomato paste, stirring to coat the vegetables evenly, and cook for 2 minutes to caramelize slightly.
Pour in the vegetable broth and stir well to combine. Add the drained cannellini beans, thyme sprigs, and bay leaf to the pot.
Season the mixture with salt, black pepper, and red pepper flakes (if using).
Cover the pot and bring the mixture to a gentle simmer on the stovetop.
Transfer the covered pot to the preheated oven and bake for 2.5 to 3 hours, stirring occasionally. Add water if needed to keep the beans submerged.
Once the beans are tender, remove the pot from the oven and discard the thyme sprigs and bay leaf.
Add the chopped kale to the pot and stir it into the beans. Cover and return the pot to the oven for an additional 20-25 minutes, until the kale is wilted and tender.
Taste and adjust the seasoning with additional salt or pepper if needed.
Serve the baked beans hot, garnished with chopped parsley. Enjoy with crusty bread or as a standalone meal.
Nutrition Facts
Calories |
1312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5462 mg | 237% | |
| Total Carbohydrate | 172.9 g | 63% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 39.9 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 834 mg | 64% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 5583 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
