Creamy Beans with Kale
Creamy cannelini beans with tender kale
Servings 2 -4 people
Ingredients
- 2 tbsp Olive Oil
- 1 tbsp Salted Butter
- 1 whole Onion, thinly sliced
- 3 cloves Garlic, minced
- 3 cans Cannelini beans, drained and rinsed 720 g total drained weight
- 500 mL Stock (chicken or vegetable)
- 2 heaping tbsp Creme Fraiche
- 30 g Parmesan, finely grated (plus an extra few grams for serving)
- Generous dash of freshly cracked black pepper
- 100 g Kale or Spinach, chopped.
- salt and pepper to taste
Instructions
- Heat your large saucepan on a medium heat and add the olive oil and butter.
- When the butter has melted and is starting to spit gently, add your sliced onion to the pan, along with a small pinch of salt.
- Sautee the onion for 5-10 minutes until it starts to brown.
- Add the minced garlic and sautee for a few more minutes, until the garlic is fragrant but before it starts to colour.
- Now add in the cannelini beans, stock, creme fraiche, parmesan cheese and freshly cracked black pepper and stir well to combine.
- Have a quick taste at this stage, depending on how salty your stock was you may find you need to add a little more salt, or not.
- Now add in your chopped kale. Stir the kale in well and place the pan lid to cover.
- Reduce the heat to low and simmer for 10-15 minutes, until the kale is tender. If you have used spinach, this step may only take 5 minutes.
- Serve the creamy beans immediately, with an extra dash of fresh black pepper and parmesan cheese.
Notes
Stock - you can use pre-prepared stock, stock cubes or fresh home made stock for best results.
Beans - cannelini beans, butter beans, haricot beans, black eyed beans, would all work well. Do not use chickpeas.
Creme Fraiche can be swapped for heavy double cream.