Ok. We’ve tagged this recipe as vegetarian, and yes, we can see there’s clearly a sausage sitting on top of these beans and greens. But this recipe from Bon Appetit stands proudly, richly, healthily on its own without the sausage. Or, if you like sausage, then you can go there, too.
In a large dutch oven over medium heat, heat 1/4 cup olive oil. Cook the 4 anchovies, 4 chiles and 4 garlic cloves until the garlic is soft and the anchovies are dissolved – about 4 minutes. Add onions, celery and rosemary, season with salt and pepper, and turn the heat up to medium high. Cook, stirring occasionally, until the onion is very soft and golden brown – 8 to 10 minutes.
Add the parmesan rind, beans and 10 cups water. Bring to a boil and turn the heat down to a simmer. Stirring occasionally and add more water as needed until beans begin to fall apart – 3 to 4 hours. Lighlty crush some beans to make a creamy stew. Stir in the kale, spinach and half of the arugula. Season with salt and pepper.
Cook until greens are wilted – 5 to 8 minutes. Toss remaining arugula with lemon juice and 1 T oil. Season with salt and pepper. Divide the beans among bowls, top with the arugula and sprinkle with parmesan. We added a sausage as well.
- 1/4 cup + 1 T olive oil
- 4 anchovies fillets, packed in oil
- 4 chiles de arbol (or 1 tsp crushed red pepper flakes)
- 4 garlic cloves, thinly sliced
- 1 large onion, thinly sliced
- 4 celery stalks, finely chopped
- 1 sprig rosemary
- salt and pepper
- 1 parmesan rind
- 1 lb dried white beans or chick peas, soaked overnight and drained (we did a mixture of both)
- 1 bunch kale or mustard greens, ribs and stems removed, leaves coarsely chopped
- 1 bunch flat leaf spinach, trimmed and coarsely chopped
- 4 cups trimmed arugula
- 2 tsp fresh lemon juice