Savory Beans And Greens Cooked In The Fireplace
- Total Time
- About 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra-virgin olive oil
- 1large onion, peeled and diced
- 2ounces pancetta, finely chopped, optional
- 6 to 8cloves garlic, peeled and chopped
- ¾pound cooking greens (mustard, collard, Swiss chard, kale, etc.)
- 2teaspoons salt, plus more to taste
- Freshly ground black pepper to taste
- 2tablespoons balsamic vinegar, plus more to taste
- 2cups coarsely chopped, drained, canned plum tomatoes
- 2cups dried cannellini or flageolet beans, soaked overnight in 1 gallon cold water
- 4 to 6cups chicken broth, fresh or low-sodium canned
- 2teaspoons chopped fresh thyme, or ½ teaspoon dried
- 1bay leaf
- 2tablespoons chopped parsley
Nutritional analysis per serving (8 servings)
305 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 11 grams dietary fiber; 6 grams sugars; 19 grams protein; 736 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make a gentle oak fire in the fireplace, or preheat the oven to 400 degrees. Allow the fire to burn so that coals develop. If no hanging cauldron is available, use a fireplace grill or a brick structure that allows the pot to stand well above the fire. There should be very little flame when it comes time to cook the beans, and the pot should be at least 8 inches above the coals.
- Step 2
In a large skillet on the stove, warm the olive oil over medium heat. Saute the onion (and pancetta) until the onion is golden, about 15 minutes. Remove from the heat. Stir in the chopped garlic. Remove half of this mixture from the skillet and place in a round- bottomed cauldron or a flat-bottomed casserole.
- Step 3
Place the skillet with the remaining onion mixture over medium heat. Add half of the greens and cook, turning them constantly with a pair of tongs until wilted, about 4 minutes. About 1 minute before the greens are done, stir in ½ teaspoon salt, pepper to taste and 1 tablespoon of the vinegar. When the greens are wilted, remove from the pan and set aside. Place the remaining greens in the same skillet and cook, stirring and seasoning as above. Let cool and chop all the greens coarsely. Add the tomatoes and set aside.
- Step 4
Drain the beans. Add them to the cauldron or casserole. Add chicken broth to cover the beans by ¾ of an inch. Add the thyme and bay leaf. Lightly season with 1 teaspoon salt and pepper. Seal aluminum foil around three-quarters of the rim of the pot and leave it loose over the other quarter, letting it overhang the edge by 3 to 4 inches, forming a tunnel that traps the smoke rising from the fire. Place over the fire or in the oven.
- Step 5
Cook for 45 minutes, making sure the broth simmers gently and that the liquid does not completely evaporate. During this time, add chicken broth if necessary to keep the mixture quite moist. Lift the foil up and stir in the greens. Continue cooking until the beans are soft and creamy, about 1 to 1½ hours. Remove from the heat, stir in the parsley and season to taste with salt, pepper and balsamic vinegar. Remove the bay leaf. This dish is best when cooked at least 30 minutes before serving and can be made the day before.
Private Notes
Comments
This has been my go to recipe for my vegetarian friends at Thanksgiving. I didn't have a cauldron, but did have a fireplace. So, I partially cooked there and part in the oven. Always late the night before when I was trying to get finished with preparationslI would keep them in my slow cooker for the meal. So, it's evocative though I am cooking them for the meal after dinner or for Friday.
A very tasty recipe. Not having a fire, I used my stove top and oven to cook this. I can recommend that 350 degrees is more than sufficient for the oven and that before putting the beans in the oven they should be brought to a boil on the stove top. Likewise after adding the greens/tomato mixture, bring the pot to a full boil before putting it back in the oven. I used unsoaked flageolet beans this time, and they were quite good. Next time I’ll try it with soaked cannellini.
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