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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...


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    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:


            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.

            2. I make a similar version to this all the time. They are wonderful. You cannot add too much chard/kale/greens :) I tend to use Cannellini Beans but Cranberry would be wonderful as are Flageolets. If you want a heartier version, as a healthy sausage, sliced.

              1. This recipe caught my eye as well, and after reading the replies here, I decided to try it with some slight adjustments that I think got the texture much closer to the creamy and rich dish described by the NYT.

                I used canned canelli beans (some would say blasphemy, I say time-saver) and much less water (like maybe a cup and a half.) It cooked up nice and thick, much more like a hearty stew than a soup. It was cooked for a small group and everyone loved the texture and the flavors.

                In the future I might add a bit more of the herbs, or some rosemary, but overall it was a great dish once adjusted!

                1. An Uncle of mine was the one who always brought his amazing baked beans in his ancient crock to family get-togethers. Years of repeated begging never got him to yield his recipe. After his passing, the secret was revealed as Bush's Baked Beans warmed in his crock in the oven. The best part is we can't eat beans without recounting many stories of him.

                  Just open a can and simmer with your kale added in, tell this story over dinner, and save yourself a ton of aggravation... ;-)

                  1. I made this to the letter, and we didn't like it at all. Wasn't creamy, wasn't flavorful. A total bust chez nous.

                    3 Replies
                    1. re: sweetpotater

                      I made this dish last night now that's it's finally a bit wintry in Western Australia. I think one of the problems people are having is that the amount of beans is quite open to interpretation. It looks like it could be 3/4 (three quarters) of a cup of beans or 3-4 cups of beans. Then it could be cups of dried beans or soaked beans.

                      I made it with 3 cups of dried lima beans soaked for 5 hours (so perhaps 6? cups of soaked beans) The dish was absolutely delicious and creamy though I did have to ADD more liquid (I chose chicken stock) during the cooking process!

                      1. re: Chez58

                        The ingredients in the NY Times link read:

                        "1 2/3 cups white beans (3/4 pound) or dried lima beans, picked over and soaked for at least four hours and drained "

                        That seems pretty clear to me: 3/4 pound beans by weight, or 1 2/3 cups by volume, is hardly ambiguous, and the measurement comes before the instruction to soak. You used almost twice the amount of beans the recipe calls for, so it's not surprising you had to add liquid. It does seem the only people who had real success were those who used limas.

                        1. re: Caitlin McGrath

                          Sorry yes it's an American recipe and I didn't look at the weight just the cups. 375 gr (3/4 pound) of Lima beans equaled 2 cups.