Stewed White Beans with Lemon & Parmesan

Name: Stewed White Beans with Lemon & Parmesan
Cook time: 90 min
Yield: 6 servings
Ingredients: Dried Cannellini Beans; Extra-Virgin Olive Oil; White Onion; Garlic; Chili Flakes; Miso Paste; Water; lemon; Kale; Sea Salt; Black Pepper; Parmesan Cheese

Recipe by Fran Allen

Ingredients

Time

1h 30m

Serves

I adore this dish during the transition from winter to spring. It's hearty and filling but tastes bright and fresh with lots of lemon, greens and parmesan. You could absolutely remove the cheese from this dish to make it completely plant-based or substitute with your favourite non-dairy alternative. I love to make these beans for the week and have them as a cozy lunch or tuck half a batch in the freezer for a real fast and comforting dinner.

Dinner

Ingredients

3 cups

Dried Cannellini Beans

soaked overnight

2 Tbsp

Extra-Virgin Olive Oil

White Onion

quartered

4 heads

Garlic

halved

1/2 tsp

Chili Flakes

1 Tbsp

Miso Paste

6 cups

Water

lemon

halved

1 bunch

Kale

washed, stalks removed and chopped

1 tsp

Sea Salt

1/2 tsp

Black Pepper

1/2 cup

Parmesan Cheese

plus more for serving

Instructions

In a heavy bottom pot add 1 Tbsp of olive oil and turn the heat to medium. Add your halved garlic head, onion and half of your lemon all facing cut side down. Sear the side until they are golden brown. Then add your rinsed, soaked beans water and chili flakes and miso.

Once the pot is boiling, turn your heat to low and allow the beans to simmer for about 1 hour. Stir them and check on the beans every 10-15 minutes and add more water if needed.

Once the beans are cooked and tender, remove the lemon halve and garlic skins. Then add your chopped kale, salt, pepper and parmesan cheese. Stir and allow the greens to cook down slightly. Once cooked squeeze the juice from the remaining lemon half and serve the beans with olive oil and extra parmesan cheese on top.

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