Author: Martha Rose Shulman
Preheat the oven to 110C.
Meanwhile, bring a large pot of water to a boil, salt generously and add the kale. Blanch for two minutes, then transfer to a bowl of ice water. Drain, squeeze out water and cut into ribbons. Set aside.
Heat 2 tablespoons of the olive oil over medium heat in a large ovenproof casserole. Add the onion, carrots and celery. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the dissolved tomato paste, and bring to a simmer.
Add the drained beans, the remaining water, the bouquet garni and salt and pepper. Stir in the kale, bring to a simmer, cover and place in the oven. Bake three hours until the beans are tender and creamy. Taste and adjust salt.
Mix together the remaining olive oil and the bread crumbs. Sprinkle the bread crumbs over the beans, and continue to bake another 30 minutes to an hour until the bread crumbs are lightly browned. Remove from the heat and serve; or allow to cool slightly and serve.
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|Serving Size: 1 Serving (610g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 95 (14%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 3527.7mg||122 %|
|Potassium 5551.4mg||146 %|
|Total Carbohydrate 132.6g||39 %|
|Dietary Fiber 27.9g||111 %|
|Sugars, other 104.7g|
|Protein 35.5g||51 %|
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Calories per serving: 693
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