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Slow-Baked Beans with Kale
Ingredients
  • 1 bunch kale, stemmed and washed in two changes of water
  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 1 rib celery, chopped
  • 4 garlic cloves, minced
  • 1 ⅔ cups white beans (¾ pound) or dried lima beans, picked over and soaked for at least four hours and drained
  • 1 6-ounce can tomato paste, dissolved in 1 cup water
  • 3 cups additional water
  • A bouquet garni consisting of 4 parsley sprigs, 2 thyme sprigs and a bay leaf
  • 1 teaspoon herbes de Provence
  • Salt
  • a generous amount of freshly ground pepper
  • ½ cup bread crumbs
Steps
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