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Cranberry Beans with Pinot Noir and Kale Pesto

All day I Eat

 

January 24, 2017 Cranberry Beans with Pinot Noir and Kale Pesto All day I Eat - like a shark   Last year I went on a shopping spree. For heirloom beans. It seemed to be all the rage, popping up in magazines and online. I couldn't resist buying Food beans, Food, healthy, kale, soup, wine

Ingredients

  • ½ lb. dried cranberry beans
  • 1 teaspoon salt
  • 3 tablespoons extra-virgin olive oil
  • 3 ounces pancetta (diced)
  • 1 large Onion (diced)
  • 4 carrots (diced)
  • 3 stalks celery (diced)
  • 4 cloves garlic (crushed)
  • 2 Tablespoons flat-leaf parsley (chopped)
  • 1/2 head green cabbage (diced)
  • 2 cups fresh tomatoes (chopped)
  • 3/4 cup pinot noir
  • 4 low sodium chicken stock
  • 1 bay leaf
  • salt and pepper (to taste)
  • ¼ loaf country style bread (i used ciabatta; toasted with 1 tablespoon extra virgin olive oil)
  • 3-4 cloves garlic
  • 1/4 cup pine nuts (toasted)
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons Pecorino Romano cheese (grated)
  • 4 leaves lacinato kale (torn and destemmed, ~1 packed cup)
  • 1 dash salt

Directions

  1. Using a medium pot, cover beans with cold water and soak overnight. The next day, use the same pot and bring the beans and water to a...
  2. Get the full instructions at All day I Eat
Cranberry Beans with Pinot Noir and Kale Pesto

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Unrated
Author:
patrick
Cuisine:
New American
Category:
Main Dish
Recipe Yields:
6 people
Prep Time:
Cook Time: