Ingredients
- Beans
- 2 cups dried white beans, or 1 (14 ounce) can white beans, rinsed and drained
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups chopped red onion
- 1 red jalapeno pepper, stemmed and chopped
- 1/2 teaspoon kosher salt
- Croutons
- 8 tablespoons (1 stick) unsalted butter, softened
- 12 white anchovy fillets (sometimes called “boquerones” or “Spanish anchovies”), chopped
- 1/2 teaspoon kosher salt
- 1 small loaf olive bread, sliced into 1/4 inch thick slices
- Kale
- 2 bunches black kale (sometimes called “lacinato” or “Italian kale”)
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 3/4 teaspoon kosher salt
- Juice of 1 lemon
Preparation
Step 1
To prepare the dried beans, put the beans and 10 cups cold water in a small stockpot. Remove any stones or irregular pieces that may float to the top. Bring the water to a boil, and then reduce the heat to low. Simmer for about 1 hour, until the beans are cooked through. Turn off the heat and strain the beans in a colander, reserving the cooking liquid.
2.If you cooked dired beans, wash out the pot and return it to the stove; if you are using canned beans, place a large saucepan on the stove. Set the pan over medium-high heat. Add the oil, and sauté the onion in the oil until it is a deep caramel color, about 5 minutes. Add the jalapeno and cook for 1 to 2 minutes to release the flavor. Add the beans (dried or canned), salt, and 2 cups of the reserved cooking liquid (or 2 cups water if using canned beans). Stir, then simmer for 10 minutes. Puree until smooth with an immersion blender, or in batches in a regular blender.
3.To make the anchovy croutons, preheat the oven to 350.
4.In a small bowl, combine the butter, anchovies, and salt. Mix well with a spoon until all of the ingredients are combined. Spread the mixture on one side of each slice of bread, and arrange in a single layer on a baking sheet.
5.Bake, turning the baking sheet occasionally, for 10 to 15 minutes, until the croutons are crispy and golden brown. Remove from the oven and let cool to room temperature.
6.To prepare the kale, first remove the large stems. Then cut the leaves crosswise into thin strips. Wash them well in cold water to remove any excess dirt. Drain.
7.In a large sauté pan set over medium-low heat, heat the oil. Add the garlic and cook for 2 minutes, until it becomes fragrant but does not color. Raise the heat to medium-high and add the kale and salt. Cook, stirring occasionally so that the kale and garlic do not burn, for 4 to 5 minutes, until the kale is soft but not mushy. Remove the pan from the heat and pour in the lemon juice. Stir well, and pour the kale onto a platter or bowl.
8.To assemble the crostini, take a slice of anchovy toast, spread it with a generous amount of the pureed white beans, and top with the sautéed kale. Set on a platter and repeat with the remaining toasts. Serve while still warm or at room temperature.