Fresh Beans and Kale

If you see fresh shelling beans at the market, buy them. If you've never had them-- even if you don't like "normal" (dry) beans-- buy them anyway. I'm not really a bean fan, but these are fantastic. Their flavor is bright and they're creamy inside. They're good hot or cold. And you can have a shelling party with your friends to make the busy work go faster.

You'll need (I really didn't measure here, sorry):

beans (I used cannellini)

1 onion

4 anchovies (omit for vegetarian version)

1t tomato paste

chicken or veggie broth

1/2 bunch of kale

good olive oil

First, shell the beans...

Then chop your onion and saute it in a large heavy pan with the anchovies and tomato paste for about 10 minutes over medium heat. Add the beans and broth; they should be well submerged. Bring to a boil, then lower to a simmer and cover. Mine had to cook for about an hour, at which point the liquid had conveniently been absorbed and the beans were still slightly firm but creamy inside. At this point, chop the kale roughly and add it to the pan. Let cook until kale wilts, about 2 minutes, uncovered. Remove from heat and drizzle with some fantastic olive oil. Serve!