Beans Today, Soup Tomorrow

These beans make a great side dish on their own, but be sure to set some aside (and save the cooking liquid) for a delicious soup later in the week. If you can’t find cannellini, any white bean will do. Same goes for the greens, curly kale can be substituted for the Tuscan.

Solar Simmered Cannellini with Kale

Ingredients

1 1/2 cups dried cannellini beans, picked over and rinsed

1 medium onion, chopped

3 cloves garlic, peeled

1 bay leaf

1 teaspoon dried sage

1 teaspoon salt

4 cups coarsely chopped stemmed Tuscan kale

6 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

Dried crushed red pepper

Preparation

Put beans in a large bowl and add enough water to cover by 3 inches, soak overnight.

Place Global Sun Oven out to preheat.

Drain beans. Put beans in a large pot. Add 8 cups water, onion, garlic, bay leaf, and sage. Cover and place in GSO. Cook until beans are tender, about 2 hours. Stir in salt. Add kale, cover and cook for another 5 minutes.

Drain beans and kale. (Reserve cooking liquid and store in the fridge in a covered container for soup.) Add oil, lemon juice, add red pepper to taste. Season with salt and pepper to taste.

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