Ingredients

Serves 4
  • 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
  • Squeeze of lemon
Cookware Used
The Dutchess
6.75-Quart Cast-Iron Dutch Oven
$180
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Little Sheet
Nonstick Quarter-Sheet Pan
$30
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Great Spoon
Silicone Ladle
$20
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1. 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.

2. Slice 4 cloves of garlic. PlaceĀ The Dutchess 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.

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

4. While beans are simmering, make the garlic toast: Brush one side of each piece of bread with olive oil and place on Little Sheet. 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.

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