This versatile casserole is a filling entrée and a delicious way to feature healthful greens and beans. White beans with kale is a classic Italian combination, but other pairings are wonderful as well.
Special Diets:
Ingredients
Method
Combine beans and enough water to cover by several inches in a medium saucepan.
Bring to a boil, remove from heat and let sit, covered, 30 minutes. Drain beans.
Preheat the oven to 300°F. In a large skillet, heat oil over medium-high heat.
Add onion and cook until browned, 6 to 7 minutes. Stir in carrots, celery and garlic; cook 2 more minutes.
Stir in tomato paste and cook 1 minute.
Stir in greens a little at a time until they all fit into the pan.
Stir in drained beans, broth and cayenne.
Pour the mixture into a 9x13-inch casserole dish and cover.
Bake until beans are tender, 1 1/2 to 2 hours depending on variety.
In a small bowl, combine bread crumbs, parmesan and parsley.
Remove cover from the casserole, sprinkle with salt and stir well.
Top with bread crumb mixture and increase the oven temperature to 400°F. Bake, uncovered, until topping is browned and crisp, about 25 minutes
Nutritional Info
Serving Size
Calories
210
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.