Mediterranean Cannellini Bean Dish
Canned cannellini beans are always a staple in our test kitchen as they are so versatile and tasty. The fact that they come out of a can and are this good makes this recipe a no brainer. This dish is made creamy by adding some Greek yogurt at the end. Yogurt is used in a lot of Indian and Mediterranean recipes so it’s not unusual to see it here. The biggest thing is to make sure the yogurt is beaten before being added to the dish as well as being off the heat. We tend to use full fat yogurt as the non fat kind will usually either curdle or break when added.
Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients:
2 tablespoons unsalted butter
1/2 yellow onion, diced
5 cloves garlic, grated
2 (15-ounce) cans cannellini beans, rinsed
1/2 cup sun dried tomatoes, chopped
1 (14-ounce) jar pickled artichoke hearts, drained
2 pinches crushed red peppers
1 heaping tablespoon crushed Calabrian chilis
1 tablespoon greek oregano
1/2 cup chicken stock
1/2 teaspoon Kosher salt
1/2 teaspoon coarse ground black pepper
1 head of kale, ribs removed and torn into medium sized pieces
1/2 cup parmesan cheese, grated
1/2 cup full fat Greek yogurt, whipped
Instructions:
In a 6-quart Dutch oven, melt the butter over medium heat then add the onions and cook until they are tender, 5 minutes, then add in the garlic and stir for 1 minute. Next mis in the cannellini beans, sun dried tomatoes, artichoke hearts, red peppers, Calabrian chili and the Greek oregano. Cook for 5 minutes then pour in the stock along with the salt and pepper, beans and kale. Let simmer on medium for 10 minutes until the kale softens. Remove from the heat and stir in the cheese and the Greek yogurt until well combined. Serve with crusty garlic bread.