Stewed White Beans with Lemon & Parmesan

1

In a heavy-bottomed pot, heat 1 Tbsp olive oil over medium heat. Add the onion, garlic (cut-side down), and one lemon half (cut-side down). Sear until deeply golden, about 4–6 minutes.

2

Drain and rinse the soaked beans. Add them to the pot along with 6 cups water and the chili flakes. Bring to a boil, then reduce to a gentle simmer. Cover with a lid and cook for about 1 hour, stirring occasionally and adding more water as needed to keep the beans just submerged.

3

Once the beans are cooked and tender, remove the lemon half, onion, and garlic skins. Add the chopped kale, miso, salt, pepper, and Parmesan cheese. Stir and allow the greens to cook down slightly.

4

Once the greens are cooked, squeeze in the juice from the remaining lemon half and serve with olive oil and extra Parmesan on top.

5

Any leftovers can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.