One Pot Beans and Greens

This one pot meal makes an appearance in my kitchen at least once a week. I make this dish with different variations and it is always a great dinner, but this version is my favorite. The addition of the anchovies adds a wonderful sexy flavor to this dish that pairs well with the greens, beans, tomatoes and garlic. It is a perfect marriage of flavors and it will keep you going back to the pot for more.  If you like beans and want a great way to showcase them, give this recipe a whirl!


2 cans of white navy beans - washed and drained well
1 can diced San Marzano tomatoes
1 bunch of kale - washed, stemmed and sliced
2-3 cups of vegetable or chicken stock -low sodium
4 large cloves of garlic - grated or minced
2 anchovies - optional
1/4 cup extra virgin olive oil
1 tsp. dried chili flakes
1 tsp. black pepper
Salt if desired - taste first.
Garnish- parmesan and a drizzle of olive oil

Anchovies:

Although the anchovies are optional in this dish, I highly recommend using them in this recipe. Anchovies are small fish that are brined in salt and packed in oil, and can be very strong when used in large quantities. If you only use two to flavor sauces, Caesar salad dressing, or condiments, they add just enough flavor without being fishy and overpowering. They really do add a special element to this recipe. I have made this recipe without the anchovies and it is still delicious just a completely different flavor. When I want to make this dish vegetarian, I garnish the dish with a parsley and almond pesto and use vegetable stock instead of chicken stock.

1. Rinse the beans in a sieve, drain really well and set aside.
2. Wash, stem and slice the kale and set aside.
3. Heat a large heavy bottom pot on low, and add the oil, chilies , garlic, and anchovies. Keep the heat on low and slowly cook for 15-20 minutes. The anchovies will dissolve and the garlic will develop a mild roasted flavor. To speed this up you can push down on the anchovies with the bottom of a wooden spoon. But keep the heat on low to avoid the garlic burning.
Note: If you burn the garlic in this step, do not carry on as it will leave the entire dish tasting burnt.
4. Add the tomatoes and turn the heat up to medium. Cook for 10 minutes.
5. Add 2 cups of stock and bring the sauce to a slight boil, cooking it for another 10 minutes. If you like your beans and greens more loose add the additional one cup of  stock. If you like the dish more hearty and thick, stick with the two cups.
6. Add the beans and kale, stir until well combined. Turn the heat down to low and simmer for 15-20 minutes.
7. Taste and season with additional salt and pepper if desired or needed.
8. Garnish with parmesan and a drizzle of extra virgin olive oil.
9. Enjoy!