Tomato and kale baked white beans from Well Seasoned: A Year's Worth of Delicious Recipes (page 204) by Mary Berg

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Notes about this recipe

  • Eat Your Books

    Can substitute grape tomatoes for cherry tomatoes, and curly green kale for Tuscan kale.

  • averythingcooks on November 25, 2022

    I made this to serve with some grilled chicken thighs & garlic toast and we really enjoyed it. With home canned tomatoes in the pantry and great northern beans & whole grape tomatoes in the freezer, this was a perfect pantry dish freshened up with baby spinach (in place of the kale) and herbs. I used the oregano (basil would also be good) & because she calls for both parsley & red pepper flakes, I stirred in a tablespoon of a roasted jalapeno & parsley pesto from my freezer. We both say "Repeat!"

  • hbakke on October 26, 2022

    Healthy-tasting, but in a good way. I'm not the biggest fan of kale, but this was pretty good with a dusting of Parmesan on top. I subbed cooked Rancho Gordo Christmas lima beans for the canned white kidney beans. I would make this again.

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