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chickpeas water pinto beans extra-virgin olive oil pancetta onion green garlic celery carrots chicken thyme bay leaves sage parmesan rind savoy cabbage kale Italian tomatoes green beans salt sauce
Viewed: 50 - Published at: 2 years agoIngredients
- 1/2 cup dried chickpeas (about 4 ounces), soaked overnight and drained
- 1 quart water
- 1/2 cup dried borlotti or pinto beans (about 3 ounces), soaked overnight and drained
- 2 tablespoons extra-virgin olive oil
- 5 ounces pancetta, finely chopped
- 1 large onion, coarsely chopped
- 1 medium leek, white and tender green parts, coarsely chopped
- 4 large garlic cloves, minced
- 2 large celery ribs, finely chopped
- 2 medium carrots, finely chopped
- 8 cups chicken stock or canned low-sodium broth
- 4 thyme sprigs
- 2 bay leaves
- 2 large sage sprigs
- One 3-ounce piece of Parmesan rind
- 1/2 pound Savoy cabbage, coarsely chopped (4 cups)
- 1/2 pound kale, large stems discarded, leaves finely chopped (5 cups)
- 1 1/2 cups canned peeled Italian tomatoes, coarsely chopped, juices reserved
- 1/2 pound green beans, cut into 1-inch lengths
- Salt and freshly ground pepper
- Hot sauce, for serving (optional)
Method
- In a medium saucepan, cover the chickpeas with the water and bring to a boil.
- Reduce the heat to low, cover and simmer for 30 minutes.
- Add the borlotti beans, cover and continue to simmer until the beans are tender, about 1 hour.
- Remove from the heat and set the beans aside.
- Meanwhile, heat the olive oil in a large enameled cast-iron casserole.
- Add the pancetta and cook over low heat until golden, about 5 minutes.
- Add the onion, leek, garlic, celery and carrots and cook, stirring, for 3 minutes.
- Add the stock, thyme, bay leaves, sage and Parmesan rind and simmer for 5 minutes.
- Add the cabbage, kale, tomatoes and their juices and the cooked beans and their liquid.
- Cover and simmer for 45 minutes.
- Add the green beans, cover and continue to simmer for 1 hour.
- Discard the thyme sprigs, bay leaves, sage and Parmesan rind.
- Season with salt and pepper and remove from the heat.
- Serve in bowls.
- Pass the hot sauce.
