Slow-Baked Beans With Kale (Martha Rose Shulman)

The first time I tasted baked beans that had truly been baked, not just simmered on the stovetop, was a revelation. My grandmother, bless her heart, always made them sweet and tangy, a quick stovetop affair with molasses and ketchup. But at a cozy Vermont farmhouse, I encountered beans transformed – deeply savory, the broth reduced to a rich, almost wine-like glaze. The memory of that first bite, the way the creamy beans melted in my mouth, and the earthy sweetness of the accompanying greens, sparked a lifelong quest to recreate that magic. Martha Rose Shulman’s recipe, with its slow bake and generous addition of kale, comes remarkably close.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 50 minutes
• Servings: 6
• Dietary Type: Vegan

Ingredients

• 1 bunch kale, stemmed and washed in two changes of water (can also use chard or other greens)
• 3 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 1 carrot, chopped
• 1 celery rib, chopped
• 4 garlic cloves, minced
• 1 2⁄3 cups dried lima beans (3/4 pound) or 1 2/3 cups white beans, picked over and soaked for at least four hours and drained (3/4 pound)
• 1 (6 ounce) can tomato paste, dissolved in 1 cup water
• 3 cups additional water
• 1 bouquet garni consisting of 4 parsley sprigs, 2 thyme sprigs and a bay leaf
• 1 teaspoon herbes de provence
• Salt and a generous amount fresh ground pepper
• 1⁄2 cup breadcrumbs

Equipment Needed

• Large pot
• Large ovenproof casserole dish

Instructions

1. Preheat the oven to 225°F.
2. Meanwhile, bring a large pot of water to a boil, salt generously and add the kale. Blanch for two minutes, then transfer to a bowl of ice water. Drain, squeeze out water and cut into ribbons. Set aside. (Blanching the kale extracts some of the bitterness, but you can skip this step if you prefer a stronger kale flavor.)
3. Heat 2 tablespoons of the olive oil over medium heat in a large ovenproof casserole. Add the onion, carrots and celery. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the dissolved tomato paste, and bring to a simmer.
4. Add the drained beans, the remaining water, the bouquet garni, herbes de provence and salt and pepper. Stir in the kale, bring to a simmer, cover and place in the oven.
5. Bake three hours until the beans are tender and creamy. Make sure that the beans stay at a very slow simmer while in the oven. If they are not when you check, turn up the heat slightly. Taste and adjust salt.
6. Mix together the remaining olive oil and the breadcrumbs. Sprinkle the breadcrumbs over the beans, and continue to bake another 30 minutes to an hour until the breadcrumbs are lightly browned.
7. Remove from the heat and serve; or allow to cool slightly and serve.

Expert Tips & Tricks

• Bean Quality Matters: Don’t underestimate the importance of fresh, high-quality beans. Old beans will simply refuse to soften, no matter how long you cook them. Look for beans that are plump and uniformly colored.
• Soaking is Key: Soaking the beans is non-negotiable. It not only reduces cooking time but also helps to remove indigestible sugars that can cause… well, you know.
• Low and Slow is the Way to Go: The magic of this recipe lies in the slow baking. It allows the flavors to meld and the beans to become incredibly creamy. Resist the urge to crank up the heat!
• Don’t Be Afraid to Adjust: Oven temperatures can vary, so keep an eye on your beans. If they are not simmering gently after an hour or so in the oven, slightly increase the temperature.
• Toast Your Breadcrumbs: For extra flavor and crunch, toast your breadcrumbs in a dry skillet before mixing them with the olive oil.

Serving & Storage Suggestions

These slow-baked beans are wonderful served straight from the casserole dish, family-style. A dollop of vegan sour cream or a sprinkle of fresh herbs adds a touch of elegance. They pair beautifully with a simple green salad and crusty bread.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in individual portions. To reheat, thaw overnight in the refrigerator and gently warm in a saucepan or in the oven. You may need to add a splash of water if they have thickened too much.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	370 kcal	–
Total Fat	8g	–
Carbohydrates	58g	–
Fiber	12g	–
Protein	19g	–

Variations & Substitutions

• Bean Variety: Feel free to experiment with different types of beans. Great Northern beans, cannellini beans, or even black beans would work well in this recipe.
• Greens: Chard, spinach, or even collard greens can be substituted for the kale. Adjust cooking time as needed, depending on the type of greens you use.
• Spices: Add a pinch of smoked paprika or a dash of chili flakes for a smoky or spicy kick.
• Sweetness: If you prefer a slightly sweeter dish, add a tablespoon of maple syrup or brown sugar to the beans during the last hour of baking.
• Herbs: Substitute fresh herbs like rosemary or oregano for the herbes de provence.

FAQs (Frequently Asked Questions)

Q: Can I use canned beans instead of dried beans?
A: While dried beans are recommended for the best texture and flavor, you can use canned beans in a pinch. Reduce the cooking time accordingly, and be sure to drain and rinse them thoroughly.

Q: Do I have to soak the beans?
A: Soaking is highly recommended for optimal texture and digestibility. If you’re short on time, you can use the quick-soak method: cover the beans with water in a pot, bring to a boil, and simmer for 2 minutes. Then, remove from the heat and let them soak for 1 hour before draining and rinsing.

Q: Can I make this recipe in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Sauté the vegetables as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours, or until the beans are tender.

Q: What if my beans are not softening after 3 hours?
A: Ensure the beans are simmering gently. If they are not, increase the oven temperature slightly to 300°F. Also, older beans take longer to soften.

Q: Can I add meat to this recipe?
A: While this recipe is delicious as is, you could add some smoked sausage or bacon for a non-vegetarian version. Add it to the casserole dish along with the vegetables.

Final Thoughts

Slow-baked beans with kale is more than just a recipe; it’s an experience. The aroma that fills your kitchen as it bakes, the anticipation of the first creamy bite, the satisfaction of creating a nourishing and flavorful meal from simple ingredients – it’s a culinary hug. So, gather your ingredients, slow down, and let the magic of the oven transform humble beans into something extraordinary. Share your creations and feedback with us – we can’t wait to hear how this recipe warms your heart and your home. Pair it with a hearty red wine or a refreshing craft beer and enjoy!