Pan-fried Corona Beans & Kale

Pan-fried Corona Beans & Kale Recipe


The other day I found myself in the basement of San Francisco's Anthropologie store. I'd fallen for the rose & tuberose solid Frazer Parfum on my way down, and was at the base of the grand staircase, looking at starlight rings and beaded necklaces, when a pretty lady, sitting with her daughter, smiled at me. A few minutes later she asked if my name was Heidi, and she said she knew me from my site - this site!...

I'm so glad she said hello. It turns out we have quite a number of things in common, and I'm sure we could have talked about cooking, or photography, or places to visit for hours. Her daughter was a sweet pea and very patient with us. Anyhow, I feel like I left the house looking for a pair of black ballet flats, and ended up making a friend instead. It turns out she has a site too- and as I was looking through it, this lemon kale pesto with nutmeg jumped out at me. I had some beans soaking at home and decided to somehow weave the beans and the lemon kale pesto idea together.

Pan-fried White Beans and Kale

I deconstructed the kale pesto, and didn't end up chopping it finely (or pureeing it). In the end, the whole thing was very similar to one of the recipes I included in Super Natural Cooking - but at the same time, remarkably different. Because of the toasted walnuts (I didn't have pecans on hand) and the hint of nutmeg, an entirely different flavor profile developed. The fresh lemon zest and juice, added for the finale, tied all the flavors together in an unexpected, complex, and offbeat way. If you've been a fan of that SNC recipe (page 152), give this version a try, and take note of how a few little ingredient tweaks can make such a huge difference. Don't leave out the nutmeg. Dare I say I like this one better?

Thanks for the inspiration Jessica. I'm so glad our paths crossed.

 
 
 
 

Pan-fried Corona Beans & Kale

A few notes related to the recipe - be sure to wash the kale well, so you don't end up with grit in your beans. I use dried beans (that I've cooked myself) here, and would highly recommend using them over canned beans - they brown up better and are less likely to go to mush. I used giant corona beans, but you could use runner cannellini, or something similar. I like the white beans because they take on a lot of color in the pan. Alternate recipe - I'm confident you could do this preparation with gnocchi (don't boil the gnocchi first) in place of the beans.

1/2 bunch / 6 oz / 170 g dino kale or lacinato kale, remove stems

2 tablespoons extra virgin olive oil

2 - 3 big handfuls of cooked large white beans (see head notes)

1/4 teaspoon fine grain sea salt
1/3 cup / 1 1/2 oz / 45 g walnuts, lightly toasted
1 clove garlic, minced
1/8 teaspoon freshly grated nutmeg
scant 1 tablespoon fresh lemon juice
zest of 1 lemon
1/3 cup / 1/2 oz / 15 g freshly grated Parmesan cheese

Finely chop the kale, wash it, and shake off as much water as you can. Set aside.

Heat the olive oil over medium-high heat in the widest skillet you own. Add the beans in a single layer. Stir to coat the beans, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside.

Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure. Stir in the walnuts and garlic, wait 10 seconds, then stir in the nutmeg. Wait ten seconds and stir in the lemon juice and zest. Remove from heat and serve dusted with Parmesan cheese.

Serves 2 - 4.

Prep time: 10 min - Cook time: 10 min

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Your Comments


jaclyn@todayslady
February 28, 2010

This looks so good and comforting! I love the story behind it too!!

 

MemeGRL
February 28, 2010

Thanks so much for listing the alternatives. It is a huge help to those of us who are tied to recipes in the kitchen!

 

The Rowdy Chowgirl
February 28, 2010

What a sweet story, and the beans & kale look great. At first glance, I thought the beans were gnocchi!

 

I think it is so neat that you met a fan at Anthropologie. I hope to meet you in person one day too!

This looks like a wonderful, flavorful and filling bean dish. I love the plumpness of the corona beans.

 

Tara
February 28, 2010

So awesome to meet a friend! Andddd...get a new recipe!

 

Satpreet Kahlon
February 28, 2010

That's a really great story. And I love the way you describe Anthropologie. My dream job (I think... It's really hard to know) is to design their stores someday, and make them look just as poetic as you make this one sound.

I wonder if I would recognize you if I saw you in the real world. I hope so.

 

I don't think I've ever tried corona beans. Will be on the lookout for them.

FYI, I've been a loyal follower for years and you have hipped me up to plenty! I was thrilled to meet you briefly last year at the IACP Conference in Denver and appreciated your encouraging words when I mentioned I wanted to start a food site. You are an inspiration for many.

HS: It was great meeting you as well Andrea.


 

veggievixen
February 28, 2010

omg i LOVE kale pesto. i've never tried it with lemon, but obv it would be amazing. love your dish. glad that you found inspiration from a lovely coincidence.

 

hypechick
February 28, 2010

I just discovered your blog and LOVE it. I'm always looking for inspiration in the kitchen. This might seem like a silly question but do you soak and cook the dried beans before putting them in the pan?

HS: Yes, soak and cook the beans first. :)

 

Joe @ Eden Kitchen
March 1, 2010

What a cool story - sounds like you two were meant to meet! This recipe looks lovely - I might try it with spelt pagodas. By the way I made a lovely version of the Pounded Walnut Pesto you had on here a while back - I added some cavalo nero and it turned out great. Thanks!

 

I LOVE giant beans. I'm Greek and we eat them a lot! I've never tried them with kale before. I sure am gonna give it a go. Looks great!
Magda

 

Marysol
March 1, 2010

Great! I just bought Kale, to use in a green smoothie.

Did I just admit that?

In any case, I love all the components going into your recipe, and I feel healthier just looking at it; it's a must-try.

 

Maninas
March 1, 2010

This looks great. Kale is one of my favourite veg, too.

 

Very cool to make friends when you least expect it!

Beans n Greens is one of our favorite meals and this version looks extra tasty! I really like the addition of the walnuts.

 

Simply Life
March 1, 2010

Great story and delicious recipe!

 

Danielle
March 1, 2010

Awesome recipe! Since I no longer eat cheese, I'm always on the lookout for a seasoning to add extra flavor to my beans 'n' greens dishes. I added some of Trader Joe's Everyday Seasoning to my last batch, and everyone loved it! It's in a grinder, so can be added easily at the table.

Can't wait to try the gnocchi variation! Thanks!

 

braise & butter
March 1, 2010

what a wonderful story. i love chance meetings. this looks delicious and i'm intrigued by the addition of nutmeg. as i am gnocchi obsessed, i will have to give that variation a whirl too!

 

Gayatri
March 1, 2010

so cool to run into somebody with similar interests, tastes, and thought processes. I just checked her blog, and she seems to be so much like you. Cheers on your new friendship.
on the recipe note, I love it when I find a way to use kale. I like to incorporate it in the cooking for its nutritional benefits, but often find myself running out of ideas on how. So, thanks a ton to you and Jessica.
Jessica, in case you are reading this, I love your site, and will be visiting it regularly.

 

jenna
March 1, 2010

oh wow! this looks so amazing! I love the idea of large beans and kale, my favorite! I cant' wait to try this!

 

Tamra
March 1, 2010

This looks great, I plan to try it in a few days. I love the way you cook and the ingredients you use. Last week I tried your Orange Pan-glazed Tempeh, and loved it. I would love to repost it on my blog, linking to you and giving you credit of course. Would that be ok?

 

Mouse
March 1, 2010

Gorgeous recipe - kale and pesto are two of my favourite things so I'm very happy to see this. Feel sorry for your new friend's daughter, though. Who wants to be described as a 'sweat pea' in a cooking blog? :-)

HS: Wow. That's what I get for posting while cooking dinner. Thanks for the catch Mouse.

 

ramona
March 1, 2010

hm, this looks delicious. I have a weak sopt for beans. yum!

 

I have just discovered kale and have fallen in love with it... spinach may get jealous, but there's room for more than two deep green leafies in my life... that being said, this recipe looks very interesting and a good addition to a meatless day's menu, but... isn't the garlic a bit bitter when it is added without a bit of taming in hot olive oil? I'm just asking before I commit to making it the first time...

 

Liz
March 1, 2010

I love kale and I am always looking for more ways to incorporate beans in my diet.

Your blog also has me wishing I had more places to go shopping for food. Luckily the farmer's markets will be opening before I know it, so I won't be as tied to my humdrum supermarket.

 

Rocky Mountain Woman
March 1, 2010

I didn't think there was a bean out there I haven't tried, but you found one! Always on the lookout for a reason to buy dried beans...thanks...

 

Meredith
March 1, 2010

This looks heavenly! It's always fun to learn about a new bean!

 

theano
March 1, 2010

The kale in our yard just keeps going... and going... and going...
I put it in just about every dish!

 

Alison
March 1, 2010

Somehow it seems appropriate that while reading a story about unexpected meetings, I should unexpectedly see a comment from a fellow expat I've recently met online!

Kale is quite popular here in the Netherlands and as I love beans of any sort, this has turned out to be the perfect dish to go with my dinner tonight. Can't wait to try it! I always add nutmeg to spinach; it makes perfect sense to add it to kale, too.

 

Holly
March 1, 2010

I have made this from your book and it is outstanding. The beans come out creamy on the inside and crusty on the outside. My kids and some of their friends polished off a whole batch as a snack using their fingers. I stocked up on corona beans last year when they went on clearance at Williams-Sonoma (originally $13), but have not found any since. They are expensive, but they are the most fabulous beans.

 

The Healthy Apple
March 1, 2010

Gotta love kale recipes...you always find a fabulous way to include it in every dish...love this recipe..Thanks Heidi!

 

OperaJoys
March 1, 2010

Using a pesto-type sauce to flavor beans is a great idea! Your chopping the pesto a little coarser than traditional pesto recipes for this bean dish makes good sense to me too.

In fact, the idea of pesto as a flavoring can be used in a lot of other recipes than pasta too, now that you've got me thinking about it.

 

Jenny Sansouci
March 1, 2010

Wow, this looks amazing! Thanks for sharing it, I can't wait to try it.

 

OK, yum.
Must make this.
Oh, and now you made me want to go shopping at Anthropologie too!

 

Caffettiera
March 1, 2010

It is great that blogs allow us to meet so many like minded persons, and it is really fantastic that this led to your real life meeting. Such a sweet story, miles away from what being a 'celebrity' usually means!
Thanks also for the kale recipe: I really like it, but there is only that many times you can eat plain kale without getting bored.. Any new twists welcome!

 

Alta
March 1, 2010

Wow, how cool to meet another food blogger, especially when you're just out and about, minding your own business. I for one would be terrible at recognizing someone from their photos alone - so you could walk past me and I'd never know. This dish looks delicious.

 

Jenné
March 1, 2010

Hi Heidi,
This looks so delicious! Thanks for always inspiring!
I have a fresh shipment of Rancho Gordo Beans, and I think they'll go well in this dish, oh, with polenta too!

 

Karen@Cook4Seasons
March 1, 2010

Anthropologie brings 'good things to life'! And now greens n beans...my favorite combo.

 

David Teague
March 1, 2010

This sounds scrumptious. I'm an experimenter, so I'll try Swiss Chard rather than the specified of kale. Chard has a milder taste, and more may be needed than the specified amount of kale. You might try collards. I'm allergic to both walnuts and lemons, so I will use pecans and limes,

 

Duff in San Francisco
March 1, 2010

I am a great fan of the '"crusted" bean recipe. You inspired me this week to go to a Rancho Gordo bean that I found at Bi-Rite--the Good Mother Stallard bean. I cooked them simply as the RG people suggest and they were wonderful. Tonight, I am going to re-use the cooked beans in this new recipe. Thanks so much.

 

Flash Tarbell
March 1, 2010

I bought some Corona beans at Williams-Sonoma, but they seem to take forever to cook--even after I soak them overnight, they never get very creamy. Any suggestions?

 

Liz B
March 1, 2010

I've just arrived home from work, was wondering what to cook with my recent grocery shopping, read your post, i have everything.. job done!!

Thank you Heidi for your never ending inspiration and answer to all my foodie needs! Cant wait to make dinner!!

x

 

Entertaining by Evie
March 1, 2010

This looks delicious and oh so healthy. Where do you shop for your foods?

 

Brazilianbro
March 1, 2010

Kale NEVER looked better. Your site is amazing. Thanks.

 

Seaweed Snacks
March 1, 2010

Thank you Heidi! Thank you everyone! What a great conclusion to a great encounter. It is really wonderful to meet a lot of you over at my blog. I am appreciating today how food brings us together in the kitchen and in our hearts. Feeling especially inspired and grateful today; thank you thank you.

 

Jessica
March 1, 2010

I think it's hilarious that the ad under the recipe is for Papa Jon's.

 

anniem
March 1, 2010

Heidi, looks very good . I am about to go and make it now. I've got a bag of baby kale from the Sunday farmers market and fresh lemons straight from the orchard yesterday so it is very timely for me. Wii have to use tinned beans though, can't wait to cook my own. Reminds me a bit of your Lemony chickpea stirfry which is a frequent favourite.

 

A Rockridge Life
March 1, 2010

I'm always on the lookout for new kale recipes and can't wait to try this. I love the idea of nutmeg and lemon seasoning. Your recent posts have been so great for winter eating!

 

Danielle
March 1, 2010

I actually had most of these ingredients and just made this. So delicious! My 1 year old and I are fighting over who gets more...
I did use canned cannellini beans so they went a little mushy but still fantastic!

 

jilan
March 1, 2010

jessica is a dear friend and an amazing chef!! i am so thrilled to her on your beautiful blog!

 

Nichole Brink
March 1, 2010

Another great recipe!! Can't wait to try this one out!

 

Mary McManus
March 1, 2010

This recipe looks fabulous! I'm putting it in my CSA file. I recently made your Kabocha French Lentil Soup using no salt except some low sodium veggie broth and just a little olive oil. (We're on a low fat, low sodium diet). Anyway, the soup was fabulous w/layers of flavor.

 

Cara
March 1, 2010

That's such a sweet story--I, too, always find good stuff at Anthropologie.

I was inspired by an old chickpea recipe of yours to make pan-fried black lentils once, and I'll definitely be trying this recipe too. What interested me most was how quickly you cook the kale. I always give it much more time to boil, but I can't wait to try it this way.

 

Nina
March 1, 2010

Your blog is an inspiration to make and eat beautiful, healthy food. I love it! So much that when prompted, I had to give it a Happy Cupcake blog award...even though I doubt you have many cupcake recipes on here!

 

kristen dilley
March 1, 2010

Wow, this recipe is completely delicious! I'm trying to not eat the whole pan before my partner comes home! I didn't have kale so I split the greens: 1/2 dandelion, 1/2 collards. Thank you!

 

molly
March 1, 2010

I've had browned beans on the brain of late, but no idea how to pull them off. Thanks for the tips!

 

Mia
March 1, 2010

I've made something very similar from your Super Natural Cooking made with Rainbow Chard. I always use dried cannellini beans since I cannot find the giant coronoas locally.

It's - a HUGE favorite of mine... I prefer using beans to gnocchi for nutritional value (and my figure thanks me). Can't wait to try this version - soaking the beans as I type :)

As always, many Thanks to you Heidi

 

I love the look of those huge white beans. Nothing more satisfying. This looks so delicious.

 

Annie
March 1, 2010

yum...i love bean dishes...that looks so good!

 

Sam Mackie
March 1, 2010

What a perfect recipe to land in my inbox today, being the last day of summer here on the northern beaches of Sydney I am looking forward to making some warm comfort foods. And what a lovely story too - meeting like minded people and talking excitedly about shared passions is SOOO good... Thanks for all the amazing food ideas - really love (as do my kids) Nikki's healthy cookies. I really appreciate the amazing things you do with vegetarian food - it is a great resource and one that I pass on regularly to our customers and cooking school participants. Many thanks!!

 

majeda
March 2, 2010

pan corona pasta is one of the very delious pasta.i tried it and it was very successful.

 

majeda
March 2, 2010

i'm soory i wrote pasta instead of (beans) i meant the pan-fried corona beans was delicious and successful.

 

The Food Hunter
March 2, 2010

I will be trying this soon.

 

Jenn (www.j3nn.net)
March 2, 2010

Chance encounters are wonderful. As is this recipe. Love beans!

Jenn

 

Becky
March 2, 2010

It's funny to me that I may be the only person to find 101 Cookbooks through Seaweed Snacks rather than the other way around. Jess is certainly worth reading, so glad that a chance encounter has increased traffic to her beautiful blog, and now I guess you're one up, too!

 

Nirvana
March 2, 2010

Kale is my new obsession! Love it!!! Looking forward to trying this

 

Amanda
March 2, 2010

Still with the comfort food!! Gorgeous, but not cool enough here in Oz just yet!

 

Erin
March 2, 2010

Just made this, used the gnocchi, it was excellent.

 

Anna
March 2, 2010

Where do you get all of your fabulous dried beans? My grocery store has nothing but the basics -- I might have to mail order from Rancho Gordo.

I am hoping to grow some of my own this summer though...

 

Elena
March 3, 2010

Recipe sounds delish, but the shop is absolutely fantastic! What a shame it's sooo far away from where i live (Madrid, Spain)!!

 

Levinson Axelrod
March 3, 2010

Oh it's so easy to fall in love at Anthropologie! Usually it's love at first sight too :)

Nice simple dish. Great blog.

 

Dinah
March 3, 2010

Heidi, the contrast in your photographs is always so beautiful--your pictures make even the simplest dishes look lush and exotic.

 

Dana Slatkin
March 3, 2010

Kale is such an underrated vegetable, and so versatile. Ever the adventurer, I can't help but wonder what effect a splash of walnut oil would have had on the mixture. Thank you for sharing - This one sounds like a keeper!

 

sherzy
March 3, 2010

I just realized there is not any beer in this recipe, lol. What bean could be used in place of corona beans?

 

jen maiser
March 3, 2010

Made this today, and it came out great and was super easy to put together. You know I'm a nut for the original version. This one is nearly equally as good, and super easy to put together.

I might try it with some breadcrumbs sometime ... just one more crunch element. Kind of like @Dana Slatkin's comment above about walnut oil.

Used RG Alubia beans. Love how lightly cooked the kale came out.

HS: Oooh. I haven't tried it (or any variation) w/ the Alubia's....I think you're onto something with the crunchy breadcrumbs. That is one of the elements I love so much in the NOPA beans. Well, that and the oregano pesto...

 

Brenda Monroe
March 3, 2010

I made this for dinner tonight with the gnocchi. I boiled the gnocchi first for about 3 or 4 minutes. I put it into the hot oil, browned it on both sides, and added the garlic to it for a minute or so before adding the kale. I thought it needed something else, so I tossed some really ripe small tomatoes with olive oil, balsamic and salt and pepper. At the table mixed those in, and ate--yummy. I didn't think there was enough flavor from one lemon and the nutmeg for the kale....without the tomatoes and acids.

 

Leigh
March 4, 2010

Made a version of this last night with garbanzo beans, kale, and slivered almonds. Nutty and buttery textures, yum! Thank you for being a consistent source of healthy recipes that widen my cooking repertoire; inspirational.

 

Kristy
March 4, 2010

I feel like I should start this: "Hi Heidi, great to be on the show. Long time listener, first time caller."

Anyway, I love any recipe that measures food in "handfuls" and "bunches" as it's exactly how I like to cook! Probably the reason I love cooking but feel absolutely helpless when I bake...

Your chocolate puddle cookie recipe has been on my mind for awhile, though. Right now I'm just scared I'd eat the whole batch so I'm waiting for an event to bring them to. Thank you, thank you!

 

Chalon
March 4, 2010

My mom just bought 3 extra bunches of kale. Im going to use it to make this recipe. Thnx for sharing!

 

Lauren
March 4, 2010

Heidi - When I read your blog, I wonder when I am going to run into you around SF! Love the blog and your photos. You are such an inspiration. Do you use any special lighting for your photos?

HS: Hi Lauren, Thanks! I don't use any special lighting - just available/natural light.

 

Heather
March 4, 2010

Oh...this is really, really tasty...perfect contrast of sweet and savory...chewy and soft with a little crunch from the nuts...wow. I used pecans instead of walnuts..love it! thanks Heidi.

 

Haley
March 5, 2010

Heidi,
What an appropriate time to tell you about my recent trip to SF and surrounding areas... I printed off your posting on sites/restaurants/stores to see in SF, and I was secretly hoping I'd run into you! The trip has been amazing. Thanks so much for all the inspiration you have provided in your cookbook and blog. I've become a healthier eater because of it!

 

Spice Rack
March 6, 2010

Wow, that recipe looks very tasty and I think it is nutritious because of the different spices added to it.

The only green food that I tasted that looks like this is the Tuna Pesto. I would love to try making this lovely dish but I don't know where to find dino kale or lacinato kale.

For me, spices are essential when it comes to food tasting and aroma, It adds an extra spice every time you smell and taste any dish especially when the spices have a very unique spice rack.

 

Michelle T.
March 6, 2010

Oh, I took this as a starting point the other night and ended up with a bit of wonderful green freshness in my bowl. It all started with a heaping pot of broccoli cooked just beyond crisp tender. I coarsely chopped in food processor with your flavor notes--nutmeg, lemon olive oil, walnuts, parmesan, sea salt and cracked pepper. It was divine, thanks for the inspiration!

 

FreebieCookBooks
March 6, 2010

Thanks for sharing this recipe I 'm trying to keep to a rule where I make something new 2 times per week. This will be tomorrows dinner.

 

Sean
March 7, 2010

This looks really delicious.

 

Tammy McLeod
March 7, 2010

This is a perfect meal - so wholesome and filling but abundant taste. Beans and greens is a long time Italian combination. It's rainy here today and I can't wait to put this on the stove.

 

Mapics
March 8, 2010

Looks absolutely delicious, and very healthy. Thanks!

 

Liz
March 8, 2010

this looks so good! I have never heard of corona beans... where can we find them?

Also, i've been searching for other organic heirloom dried beans... do you know of any places selling these? Thanks!

 

Victoria
March 8, 2010

This was so delicious, I want to make it again tomorrow night!

 

Victoria
March 8, 2010

Oh, and I'm a Vegan, so I left the cheese off. Still, sooooo delish!

 

Eve
March 9, 2010

I just made this for lunch (with the gnocchi option in place of beans) and it is fantastic. Great flavors and a wonderful variety of textures. I love it. It really elevates store-bought gnocchi. Thank you!

 

sherala
March 9, 2010

What a sweet story. I'm dying to try this. It looks delicious!

 

Heather
March 10, 2010

This inspired me to make something similar. I used garbonzo beans, spinach, a rather large shallot, and then 1/8 t each of ginger, all spice, nutmeg, cinnamon, curry powder, and sage. I tossed in a small handfull of golden raisins and added lemon juice. My garnish was pine nuts, though. It was amazingly rich and warm. Sooo good! Eating leftovers today and my coworkers are jealous!

 

simon
March 11, 2010

no dish is as delicious as this one. Eveyone wants me cook for them A BIG THANX

 

Patty
March 11, 2010

Wow that looks great, I can't wait to try it out!

 

anita
March 12, 2010

This is a great recipe. I made it with spinach instead of kale b/c I couldn't find nice Kale. It was delicious.

 

Carrie
March 12, 2010

Love it! My midwife told me to try cooking kale for its calcium, and this fits the bill perfectly! The only thing I did substantially different was saute a thinly sliced onion before adding the beans. I also couldn't get giant white beans in my small local store, so small white ones had to do. But I got dried and cooked them, so they were still pretty good. Excellent recipe - DH approved it for the rotation!

 

Carrie
March 12, 2010

Oh, it's also eaten by the handful by my 18 month old daughter!!

 

Nicholas Chrzan
March 13, 2010

Just made this dish and it was amazing! I couldn't find the Corona Beans, but I got the Cannellini beans and it worked perfect!

Very filling! THANKS!

 

Renee
March 15, 2010

Tried this with big limas to great effect. Delicious! Leftovers tasted great served on toast the next morning for breakfast.

 

tomatoguy
March 15, 2010

Stumbled upon this recipe and it intrigued me. I must say that even after having to sub regular lima beans as we are a bit deprived of "exotic" ingredients in Idaho. This is a wonderful filling meal that I will be having again and again....Thanks so much for sharing

 

judy sims
March 15, 2010

so seriously good! mmmmmm

 

Jenny
March 18, 2010

mmmm, this is exactly what I fancy for dinner with my collard greens that are patiently sitting and waiting in the fridge for me! Thanks!

 

Ariel
March 29, 2010

I doubt I'll get a response before I have to cook dinner for company tonight, but this is the perfect last minute side dish to incorporate into the meal so it's worth a try. I was going to cook crispy kale for a starter, so it would be nice to tie that into the meal...

Anyway, my question... Obviously, I haven't any soaked beans on hand, so can anyone else tell me about their canned bean experience? Is it worth it to still try it, or should I just pick something else to make? My grocery store has a weak bean selection too, and it seems that people have done it with garbonzos and others, were these canned? And did the dish come out OK?

Thank you!

 

Ariel
March 29, 2010

Oh, I meant to ask about quick soaking beans too... Has anyone tried that method yet, and did it work?

 

Alisa
March 29, 2010

Wow - this is the first time I'm cooking kale and beans and what a treat! Thank you so much for a great and easy recipe!

 

HB
April 10, 2010

I love this recipe - I've cooked it three times already!

However, I'm having trouble thinking of something to pair it with and would love any suggestions. Crostini is ok, but (for me) it starts to be a bit starch heavy that way.

Any ideas?

Thanks for such a wonderful blog!

 

Sue
April 12, 2010

I'm not a vegetarian but since discovering your site I've realised that delicious meals can be made without meat. I've tried many of your recipes with great success, and even my husband, who likes his meat, loves them. My daughter and her son are both vegetarians, so instead of wondering what on earth I can give them, apart from boring nut cutlets, your site has given me many ideas.

But, I digress. I tried the pan-fried corona bean recipe tonight. I'm not sure what corona beans are (I'm from the UK). I used dried butter beans, soaked them for 9 hours, then cooked them. Pan fried the cooked beans as per the recipe and did everything else. The beans were tough and chewy, although the taste of the kale with the lemon, garlic and toasted walnuts was wonderful. Maybe I used the wrong type of beans and the pan frying made them become tough, or did I not soak them long enough - I don't know.

Anyway, thanks for giving me the inspiration to start cooking again.