Slow Braised Beans & Greens Tarifi

Malzemeler

• 2 1/2 Cups (1 Pound Bag) Dried Chickpeas, 1/3 Cup Olive Oil, Divided, 1/2 Cup Diced Pancetta, 1 Medium Onion, Peeled & Diced, 5 Garlic Cloves, Peeled & Minced, 3+ Cups Chicken or Vegetable Broth, 1 (14 Ounce) Can Imported Chopped Tomatoes, 2 Tablespoons Dried Italian Seasonings, 1/2 to 1 Teaspoons Red Hot Chili Flakes (Optional), 1 Bunch Tuscan Kale, Coarsely Chopped

Hazırlanışı

1. Soak your chickpeas by placing them in a large bowl and covering them with cool water overnight. The next day, drain the chickpeas, then cover them generously with fresh water. Bring the beans to a boil over medium high heat, then reduce the heat to a simmer and cook until the beans are just about tender, around 30 minutes. Drain the beans and set aside. Preheat oven to 350 degrees F. In an oven-proof large casserole dish, heat half the olive oil over medium low heat and add the pancetta and onion. Cook, stirring often until the onion is translucent, about 15 minutes. Add the garlic and cook another 3 to 4 minutes. Add the chickpeas, broth, tomatoes, Italian seasoning, and chili flakes to the casserole dish, then stir to mix well and place, covered in the oven for 1 hour. Include the chopped kale to the pot, stirring well to mix, then return the casserole dish to the oven for another 30 minutes adding a little extra broth if the mixture seems dry. To serve, drizzle the remaining oil over the bean mixture and serve warm or at room temperature.

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