Ham, Bean, And Kale Stew

• 분량: Serves 8 to 10
• 총 시간: Overnight(soaking beans)

재료

1 pound dried white beans, such as great northern, cannellini, or Tarbais, soaked in salted water at room temperature for at least 8 hours, preferably overnight, and drained

1 pound leftover smoked ham bones, scraps, and/or meat

3 quarts homemade or low-sodium canned chicken stock, or water

1 large onion, split in half

1 large clove garlic

3 bay leaves

Kosher salt

1 large bunch kale, stems trimmed (about 2 quarts loosely packed)

Freshly ground black pepper

Extra-virgin olive oil

Sherry vinegar

방향

Combine the beans, ham, stock, onion, garlic, bay leaves, and 1 teaspoon salt in a large Dutch oven and bring to a boil over high heat.

Reduce the heat to medium-low and simmer until the beans are completely tender, about 45 minutes, adding water as necessary to keep the beans covered.

Remove from the heat, remove the ham, and set aside. Discard the onion, garlic, and bay leaves.

When the ham is cool enough to handle, shred the meat into small pieces and return to the pot; discard the bones.

Add the kale to the pot, bring to a vigorous simmer, and cook, stirring occasionally, until some beans have broken down completely, the liquid is reduced to a thick stew-like consistency, and the kale is completely tender, about 30 minutes.

Season the beans to taste with salt and pepper. Serve in shallow bowls, drizzling each one with plenty of extra-virgin olive oil and a sprinkle of sherry vinegar. Serve.

노트

From The Food Lab pg. 275