Stewed cranberry beans with kale
Ragout and stew
Sautéing aromatics before adding your soaked beans makes for a pot of beans that's deep with flavor; cooking them low and slow ensures a creamy, stewed result. I like to use cranberry beans, but any other creamy bean will do. Soak them overnight in plenty of salted water, then drain before cooking. You want to make sure that, while the beans cook, the water level never drops below them; if it does, add some more liquid, preferably hot. You want your beans to be nice and soft before you add the kale in. But feel free to add extra cooking liquid to turn it into more of a soup. I like serving mine over polenta or mashed potatoes.
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