In my latest effort to ignore my overstuffed shelf of cookbooks, I subscribed to New York Times Cooking when they recently had a half-off sale. While the site has an overwhelming number of options, I decided to start with the basics and try the Braised White Beans and Greens with Parmesan recipe to use up some Rancho Gordo alubia blanco beans at home.
The recipe turned out really well - super creamy, nice lemony, and slightly bitter from the greens. This is a great winter side dish or main course. My only wish is that I followed the recipe recommendation to serve the beans with a crusty bread to sop up the liquid and add a nice textural contrast.
My modifications included:
- 1.5 cups of dried alubia blanco beans, soaked overnight, and cooked in the Instant Pot for 10 minutes of high pressure and natural release. In the future, I will start by cooking them for 8 minutes, but this recipe called for mashing beans into the broth so it worked out well that they were slightly mushy post-Instant Pot
- 10oz bag of chopped kale (with stems) from Trader Joes
- Better than Bouillon with 2 cups of water
- No mozzarella
- No fennel, instead used some frozen chopped celery instead
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