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The beans are baked very slowly and get very creamy texture, while the liquid they cook in thickens to a caramelized syrup. The kale practically melts in this casserole, going from bitter to sweet. I love using lima beans in this dish because they’re so big and their texture is so luxurious. This recipe was printed in the New York Times. NOTE: Make sure that the beans come to a simmer on top of the stove before placing them in the oven. Do not use old beans, which will not soften no matter how long you simmer them. If the beans do not soften in the oven after a couple of hours, raise the heat to 300 F. If you live at a high altitude, raise the oven temperature and let the the beans bake for longer. DO AHEAD: You can make this recipe through Step 3 and store it in the refrigerator up to four days ahead of serving. Top with the bread crumbs, and reheat in a 350 F oven for 15 minutes until the beans are bubbling and the bread crumbs lightly browned. Nutritional Information (6 servings): 370 calories; 8g fat; 58g carb; 12g fiber; 19g protein
Units: US | Metric
Serving Size: 1 (283 g)
Servings Per Recipe: 6
The following items or measurements are not included:
herbes de provence