Garlicky yellow beans with greens

We’ve partnered with our friends at Great Jones to bring you a simple and hearty recipe that’s perfect for cozy nights in.

Print the recipe.

Ingredients

• 1 lb Primary Beans dried Mayocoba beans
• Suggested aromatics: 1 celery stalk, 1 shallot sliced lengthwise, 1 small yellow onion
• sliced lengthwise, 2 bay leaves, 1 small bunch thyme, 1 small head of garlic sliced
• lengthwise
• 4 cups high-quality chicken stock, preferably homemade
• 2 tbsp extra-virgin olive oil, plus more for the garlic bread and for serving
• 1 large bunch kale, stems removed and cut into bite size pieces
• 5 garlic cloves, separated
• Kosher salt and freshly ground pepper
• 4 thick slices country bread
• For serving: Grated Parmigiano Reggiano, lemon, extra-virgin olive oil

Steps

Cook beans according to the Primary Beans cooking guide with suggested aromatics, subbing 4 cups of water for chicken stock. Once cooked, set beans aside in their broth.

Slice 4 cloves of garlic. Place a large, heavy-bottomed Dutch oven over medium heat and add olive oil. When it shimmers, add kale and sliced garlic with a pinch of salt and pepper, and cook, stirring frequently, until it softens, about 4-5 minutes.

Add beans and their broth and stir well. Simmer on low for 5 more minutes to let the flavors meld and the broth thicken.

While beans are simmering, make the garlic toast: Brush one side of each piece of bread with olive oil and place on a sheet pan. Put the pan under the broiler for 2 minutes, so bread is nicely toasted. Rub remaining garlic clove over the bread, pushing firmly to release the juices.

Serve with plenty of Parmigiano Reggiano, a squeeze of lemon, and more olive oil.