Spicy Beans with Wilted Greens
A hearty Italian-inspired bean stew featuring white beans slowly simmered with aromatics and finished with a medley of fresh greens. The dish combines the richness of beans with the bite of chiles and anchovies, balanced by tender wilted greens and finished with fresh arugula and Parmesan.
Ingredients
- •¼ cup olive oil
- •4 fillets anchovy fillets
- •4 whole chiles de árbol
- •4 cloves garlic
- •1 large onion
- •4 stalks celery
- •1 sprig rosemary
- •to taste kosher salt and pepper
- •1 piece Parmesan rind
- •1 pound dried white beans
- •1 bunch kale
- •1 bunch spinach
- •4 cups arugula
- •2 teaspoons lemon juice
Cooking Instructions
- 1.
Heat 1/4 cup oil in a large Dutch oven over medium heat. Cook anchovies, if using, chiles, and garlic, stirring occasionally, until garlic is soft and anchovies are dissolved, about 4 minutes. Add onion, celery, and rosemary; season with salt and pepper. Increase heat to medium-high and cook, stirring occasionally, until onion is very soft and golden brown, 8-10 minutes.
14 min
- 2.
Add Parmesan rind, if using, beans, and 10 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and adding more water as needed, until beans are beginning to fall apart, 3-4 hours.
240 min
- 3.
Lightly crush some beans to give stew a creamy consistency. Mix in kale, spinach, and half of arugula; season with salt and pepper. Cook until greens are wilted, 5-8 minutes.
8 min
- 4.
Toss remaining arugula with lemon juice and 1 tablespoon oil; season with salt and pepper. Divide stew among bowls; top with arugula, shaved Parmesan, and a drizzle of oil.
5 min
- 5.
DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.
