This hearty, autumnal dish is a balance of creamy and crispy textures that will fill you up and make you feel good. We also like it with paired with a filet of crispy-skinned salmon.
Ingredients
1 lb medium-sized beans (calypso, dappled grey, or cranberry), soaked
5 sprigs thyme, leaves picked (optional)
4 cloves garlic, minced
1 pint mushrooms, roughly chopped
1 bunch kale, leaves stripped and roughly chopped
1 lemon, zest
Method
In a medium pot, cover the beans with water, bring to a boil, reduce to a simmer, and cook until tender then drain
In the bean pot, heat a glug of olive oil over low heat and sweat the garlic and thyme with a big pinch of salt until soft and fragrant
Add the beans to coat
In a frying pan, heat a glug of olive oil over medium-high heat and sautée the mushrooms with salt and black pepper until cooked through and crispy
Remove from the pan and add the kale and sautée until wilted add the white wine and cook until reduced until almost dry
Divvy the beans into serving dishes
Combine the mushrooms, kale and lemon zest then top the beans with the mixture