Year of the Bean

Because of course this year there would be snow on Mother’s Day weekend.

Ingredients

• 250g Rancho Gordo Vaquero beans
• one bunch kale, de-stemmed, leaves chopped or torn small
• one medium onion, chopped
• 3-4 cloves garlic, minced
• olive oil
• salt

Procedure

1. Add a generous amount of olive oil to a heavy-bottomed pot, and heat to medium
2. Add onions, and cook until they start to brown; add garlic and cook for a minute
3. Add beans and enough water to cover 2″ and bring to a boil; boil for 5 minutes and then lower to a simmer
4. When beans have softened but there is still plenty of liquid, add salt, and then kale; lower to a bare simmer and cook another half hour or so, until kale is very tender (add liquid if needed – it should be not soupy but not jammy, either)
5. Serve either on its own, or over rice or cornbread!