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Brothy Butter Beans and Kale Recipe

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4.1 from 7 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

A comforting and hearty Brothy Butter Beans and Kale recipe featuring tender butter beans simmered in a flavorful vegetable broth with garlic, onions, smoked paprika, and Italian herbs. Finished with creamy heavy cream, tangy balsamic vinegar, and fresh kale, this dish is perfect served over toasted sourdough and garnished with fresh parsley, Parmesan cheese, and optional red pepper flakes for a delightful, nourishing meal.

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 6-8 cloves garlic, minced
  • 2 teaspoons dried Italian seasoning
  • 3-4 teaspoons smoked paprika
  • 3 (15 oz.) cans large butter beans, drained
  • 32 oz. vegetable stock (or chicken stock)
  • 2 bay leaves
  • 2 cups thinly sliced kale
  • 1/4 cup heavy cream
  • 1-2 teaspoons balsamic vinegar
  • 2 tablespoons fresh chopped parsley
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

To Serve

  • Grilled or toasted sourdough bread
  • Shaved Parmesan cheese
  • Red pepper flakes (optional)

Instructions

  1. Heat the fat: In a large sauté pan over medium heat, warm the olive oil and butter together until melted and shimmering.
  2. Sauté onions: Add the diced yellow onion along with a couple pinches of kosher salt and fresh cracked pepper. Cook while stirring frequently for 3 to 4 minutes until the onions soften and become translucent.
  3. Add garlic and spices: Stir in the minced garlic, dried Italian seasoning, and smoked paprika, seasoning again lightly with salt and pepper. Cook for about 1 minute, stirring constantly to release fragrant aromas without burning.
  4. Combine beans and broth: Pour in the drained butter beans, vegetable or chicken stock, and add the bay leaves. Season generously with a few large pinches of salt and fresh pepper to build depth of flavor.
  5. Simmer: Increase heat to medium-high until the mixture comes to a gentle simmer.
  6. Cook low and slow: Reduce heat to maintain a gentle simmer and cook uncovered for 15 minutes. This allows the flavors to meld and the beans to soften further. Remove and discard the bay leaves after simmering.
  7. Add kale: Stir in the thinly sliced kale until it wilts completely into the broth.
  8. Finish with cream and vinegar: Mix in the heavy cream and balsamic vinegar, stirring well to incorporate and create a rich, slightly tangy broth.
  9. Adjust seasoning: Taste and season further with kosher salt and freshly cracked pepper as needed. The dish benefits from moderate salting due to its simple ingredients. Garnish with the fresh chopped parsley.
  10. Serve: Spoon the brothy butter beans and kale over slices of toasted or grilled sourdough bread. Top with shaved Parmesan cheese and a pinch of red pepper flakes if desired. Enjoy warm for a comforting meal.

Notes

  • Use vegetable stock to keep the dish vegetarian, or chicken stock for added richness.
  • Adjust the amount of smoked paprika for a smokier or milder flavor profile.
  • Heavy cream adds richness; for a lighter option, use half-and-half or omit entirely.
  • Kale can be substituted with other hearty greens like Swiss chard or spinach.
  • Serve with crusty toasted sourdough or Italian bread to soak up the flavorful broth.
  • Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian-inspired

Find it online: https://sarabaking.com/brothy-butter-beans-and-kale-recipe/