Beans and greens in a fiery, flavorful sauce.
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Nutrition per Serving
Ingredients
Estimated total cost: €10.02 · €1.67/serving
- 1/4 cup plus 1 tablespoon extra virgin olive oil, plus more for drizzling (use high quality olive oil for best flavor)Est. price €0.40–€0.80
- 4 anchovy fillets packed in oil, drained (optional) (anchovies add depth of flavor, but can be omitted for a vegetarian version)Est. price €0.60–€1.20
- 4 chiles de árbol or 1 teaspoon crushed red pepper flakes (adjust amount based on desired level of spiciness)Est. price €0.20–€0.40
- 4 fresh garlic cloves, thinly sliced (slice garlic thinly for even cooking)Est. price €0.10–€0.25
- 1 large onion, thinly sliced (slice onion thinly for quicker caramelization)Est. price €0.40–€0.80
- 4 celery stalks, finely chopped (finely chop celery for even distribution in the dish)Est. price €0.60–€1.00
- 1 sprig of fresh rosemary (remove leaves from stem before adding to dish)Est. price €0.30–€0.60
- Kosher salt, freshly ground pepper (season dish to taste with salt and pepper)Est. price €0.02–€0.05
- 1 Parmesan rind (optional), plus shaved Parmesan for servingEst. price €0.15–€0.30
- 1 pound dried white beans or chickpeas, soaked overnight, drained (soaking beans overnight helps reduce cooking time)Est. price €2.50–€4.00
Steps
- 1Begin by heating 1/4 cup of oil in a large Dutch oven over medium heat. Saute anchovies, chiles, and garlic until the garlic softens and the anchovies dissolve, which should take around 4 minutes. Next, introduce the onion, celery, and rosemary into the pot. Season with salt and pepper before increasing the heat to medium-high. Cook while stirring occasionally until the onion becomes very soft and develops a golden brown color, typically within 8 to 10 minutes.
- 2If you have a Parmesan rind, add it to the pot along with the beans and 10 cups of water. Bring the mixture to a boil, then lower the heat and let it simmer. Stir occasionally and adjust by adding more water if required. Continue cooking until the beans are starting to break down, which should take about 3 to 4 hours.
Cultural note
Beans and greens stew has roots in Italian cuisine, particularly in regions like Tuscany where it is known as 'Ribollita'. It is a rustic dish that showcases the simplicity and deliciousness of using seasonal vegetables and legumes in cooking.
Seasonal note
This Spicy Beans and Greens Stew is best made in the fall and winter seasons when kale and spinach are at their peak freshness. The hearty nature of the dish also makes it comforting during colder months.
Health note
The stew is a nutritious choice, providing a good balance of protein, fiber, and vitamins like A, C, and K. It is low in cholesterol and saturated fat, making it heart-healthy. The high fiber content promotes digestive health.
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