White bean also called: navy beans, Great Northerns, or cannelloni. They are high in fiber, potassium, vitamins C and B6, calcium and iron, plus a good source of protein, as well as help lower cholesterol. A win-win dinner when kale is added.
Kale e cannellini stufato (Italian)
Serves 4
If using dried beans, soak overnight.
Heat the boiler.
1 cup (240 ml) fresh (gluten-free) breadcrumbs
1/2 cup (120 ml) Parmesan cheese or dairy-free cheese
1 Tbs. + 2 tsp. (25 ml) olive oil
1 Tbs. (15 ml) organic (diary-free) butter
2 cups (480 g) mushrooms, cut into quarters
3 minced garlic cloves
2 bunches of kale, stemmed, torn into bite-size pieces
1 15.5 ounce (440 g) can white beans, rinsed and drained or the soaked beans after draining them
1 cup (240 ml) organic vegetable broth
2 tsp. (10 ml) organic lemon juice
1. Combine breadcrumbs, cheese, and 2 tsp. (10 ml) olive oil in a small bowl. Set aside.
2. Heat 1 Tbs. (15 ml) oil and butter in a ovenproof skillet over medium heat.
3. Add mushrooms and increase the heat to medium-high. Stir, cover pan, and cook 5-6 minutes.
4. Uncover the pan, add the garlic and stir for 30 seconds.
5. Add the kale and cook 2 minutes.
6. Add the beans, broth, and 3/4 cups (180 ml) water.
7. Cover and simmer 6-8 minutes.
8. Stir in 1 tsp. (5 ml) lemon juice and remove from the heat.
9. Add 1 more tsp. (5 ml) of lemon juice if desire.
10. When the boiler it heated, sprinkle breadcrumb mixture over the stew. Boil for 3 minute or until the top is golden.
