PINTO*****Braised Kale with Pinto Beans and Pancetta

By Unblond1

This was great for both (although I don't think Dan would eat it often or anything but he did finish his)

Update - 05/03/12 - I made this in the slow cooker with dried beans, which was even easier and better. Dan loved it and ate a whole serving.

Ingredients

• 4 servings
• 1/3 cup finely chopped red onion or leek or combination
• 2 cloves garlic, minced
• 4 ounces diced pancetta or turkey keilbasa or diced deli ham
• 5 cups chopped kale or baby kale
• 1/2 cup dried pinto beans
• 1 can consome + water as necessary
• 1 bay leaf + sprigs of rosemary, thyme and sage
• 1 parmesan rind
• 1 finely minced jalapeno, optional
• 1 tablespoon red wine vinegar
• sea salt and chipotle hot sauce, to serve

Details

Servings 4

Preparation

Step 1

* Soak beans overnight.

* Combine all ingredients except kale in slow cooker with beans and add a full can of consome plus enough additional water to generously cover beans.

* Cover and cook all day on low, until beans are tender, stirring once or twice.

* About an hour or two before serving, stir in kale.

* Just before serving, stir in vinegar and a few shakes of chipotle Tabasco sauce and taste for seasoning, adding salt if necessary.

* *Plate* and serve topped with a drizzle of EVOO, a pinch of Maldon salt and some kind of bread to mop up the sauce.

Nutrition Facts

4 Servings

Amount Per Serving
Calories 217.4
Total Fat 8.6 g
Saturated Fat 3.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 20.0 mg
Sodium 578.3 mg
Potassium 68.8 mg
Total Carbohydrate 22.9 g
Dietary Fiber 5.5 g
Sugars 0.5 g
Protein 13.4 g