Butter Beans with Kale and Eggs

Name: Butter Beans with Kale and Eggs
Prep time: 1 d
Cook time: 1 d
Total time: 1 d
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 4 servings Freshly ground black pepper; 454 grams butter beans (large lima beans); 794 grams whole tomatoes packed in juice, roughly chopped; 1 medium carrot; 1 rib celery; 2 liters low-sodium homemade or canned chicken broth; 2 to 4 hard boiled eggs; 4 servings Kosher salt; 2 Tbsps extra-virgin olive oil; 1 whole onion, split in half; 85 grams salt pork (see note); 946 milliliters roughly chopped kale, swiss chard, or curly spinach leaves; 4 thyme sprigs

You can never have too many main course recipes, so give Butter Beans with Kale and Eggs A mixture of thyme sprigs, salt pork, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Cover beans with 2 quarts cold water and add 2 tablespoons salt. Stir once to combine then set aside at room temperature for at least 8 hours and up to 18 hours.

Ingredients you will need

Beans

Water

Salt

Drain and rinse beans and add to a large saucepan.

Ingredients you will need

Beans

Equipment you will use

Sauce Pan

Add salt pork (see note), chicken broth, bay leaves, thyme, onion, carrot, and celery. Bring to a boil over high heat, reduce to a bare simmer and cook until beans are completely tender, about 1 hour, topping up with water as necessary (beans should be just poking through the top surface.

Ingredients you will need

Chicken Broth

Bay Leaves

Salt Pork

Carrot

Celery

Beans

Onion

Thyme

Water

Discard bay leaves, thyme sprigs, onion, carrot, and celery.

Ingredients you will need

Fresh Thyme

Bay Leaves

Carrot

Celery

Onion

Remove pork and discard if desired or chop up and add back to pot.

Ingredients you will need

Pork

Equipment you will use

Pot

Add tomatoes and kale to pot, bring to a simmer, and cook, gently stirring occasionally with a wooden spoon until thickened and stew-like, about 20 minutes longer.

Ingredients you will need

Tomato

Kale

Stew

Equipment you will use

Wooden Spoon

Pot

Season to taste with salt and pepper and serve, topping with hard boiled eggs and a drizzle of extra virgin olive oil. Beans can be stored in an airtight container in the fridge for up to 5 days and will improve with time. Reheat by microwaving or stir gently over medium heat, adding liquid as necessary.

Ingredients you will need

Extra Virgin Olive Oil