HOME > Chowhound > Home Cooking >

Discussion

NYT Recipe: Slow-Baked Beans With Kale

Has anyone tried this recipe yet? It sounds delicious to me! I think I'm going to make it for supper tomorrow...

http://www.nytimes.com/2011/02/02/hea...

  1. Click to Upload a photo (10 MB limit)
Delete
    1. re: magiesmom

      I'm going to use my favorite - cranberry beans!

      1. LOL....Dr. Andrew Weil posted this same recipe to his Facebook page today, saying how cold it is in Tucson and that he might try this out today! Sounds really great...just bought another bunch of dino kale today...might have to try it tomorrow!

        3 Replies
        1. re: Val

          Just how cold can Tucson possibly be??? Regardless, it is indeed a comfort dish.

          1. re: chefathome

            Chef, check it out--they've had some very cold temps this past week...one person said that the pipes to her house froze...she had no water at all for 2 days! See here:

            http://azstarnet.com/news/local/artic...

            1. re: Val

              Wow - that IS chilly for Tuscon. I'm used to -40F or C so I think anything -10 and higher is balmy! It is difficult for me to grasp that as being cold. What we wouldn't give to have those temps in winter! However, I do get that if the temperatures are normally high it would be a shock. And if the water pipes freeze - yikes. A different story.

        2. Not this one but one similar only using fresh rosemary. Incredibly good.

          6 Replies
          1. re: chefathome

            Good idea - I love rosemary with beans.

            1. re: aching

              yep on the rosemary...and I have a shrub of it growing out front...it's been there longer than ANY of my other plantings since I've been here (2005!!) It has endured hurricanes and freezes, love that hardy rosemary! ♥ Truly a survivor!

              1. re: Val

                Alas - our climate does not permit us to grow rosemary as a perennial - we must bring it indoors for 7-8 months of the year and pray it survives. I LOVE ROSEMARY!!

                1. re: chefathome

                  I have a pot of rosemary growing happily on my balcony - I love any excuse to use it. It seems like the more I cut off of it, the happier it is.

                  1. re: aching

                    Awesome. They do like their trims, don't they? We have a house in Croatia and there the rosemary is a huge hedge. Whenever I am there I run my fingers through it and bury my face in it and wonder at the miracle of having perennial rosemary!

                    Maybe someone will have to start a rosemary thread...I feel one coming on.

                    1. re: chefathome

                      I made it with lima beans. It was great. I added more carrots, (four not one) and shallots in addition to one onion. Good with a little feta on top (but not necessary).

          2. As I posted on another board, I tried this recipe and the beans came out al dente and the broth watery. It is flavorful, but the Times description sold me on texture. I was expecting creamy beans and a broth turned to syrup. Mine came out as a simple bean soup. Does anyone have suggestions to improve the results?

            3 Replies
            1. re: Jamzl

              what kind of beans did you use? It seems like on various boards limas have best created the texture. I hope so, it is my dinner tonight. Am also planning on sauteeing the tomato paste which should deepen the flavor and encourage carmelization. Fingers crossed!

              1. re: magiesmom

                I used small limas. I didn't want to go too big because I wasn't sure how the kids would react. On another board a couple people said they had the same results with al dente beans. I used a roasting pan instead of a casserole. I'm not sure if that made a difference. I did soak and cook for close to double the recommended times and that did not soften the beans. I'm transferring to a stove top pot and see of that works any better.

                1. re: Jamzl

                  Beans vary so much. if they are old, they don't cook well. I now only buy beans from either Rancho Gordo, where they are really fresh, or from my co-op because they always sell fast and I've never had bad luck.