Vegetarian White Beans With Black Kale & Savory Cabbage

READY IN: 6hrs
Recipe by Dancer

This is comfort food after a longbike ride. Put it on before you leave.

Top Review by kt watson

Yummy tummy warming food! I used black beans instead of the cannellini. I served the kale and cabbage over fusilli pasta and finished each dish with grated cheddar cheese, black pepper, gomashio and tamari. Thanks Dancer- it hit the spot! KT

Ingredients Nutrition

  • 1 cup dried cannellini or 1 cup navy beans, soaked for 4 hours or overnight
  • salt & freshly ground black pepper
  • 1 large onion, finely diced
  • 2 leeks, white parts only,diced
  • 1 bunch black kale, the leaves stripped from the stems and slivered (cavolo nero)
  • 1 small savoy cabbage, quartered,cored and chopped
  • 2 cloves garlic, peeled and minced or pounded with
  • 1 pinch salt
  • 12 cup chopped fresh parsley
  • 2 tablespoons olive oil, plus additional to finish


  1. Drain the soaked beans, then put them in a pot and cover with cold water.
  2. Bring to a boil, add 1/2 teaspoon salt, then lower the heat and simmer, partially covered, until the beans are tender, about 1 1/2 hours.
  3. While the beans cook, prepare all the vegetables.
  4. Rinse the leeks, kale and cabbage, but don't dry them.
  5. Warm the olive oil in a large, heavy skillet.
  6. Add the onion and leeks and cook over a medium-low flame until the onion is soft, but not browned, about 12 minutes.
  7. Add the kale, cabbage, garlic, parsley and 2 teaspoons salt.
  8. Cover and cook over a low flame until the vegetables are soft and greatly reduced, about 30 minutes.
  9. Set aside.
  10. When the beans are done, add them along with 1 or 2 cups of their cooking liquid to the skillet.
  11. Mix well to combine, then simmer until the greens are completely tender.
  12. Taste for salt and season with pepper.
  13. Serve with, or over, garlic-rubbed toast and drizzled with olive oil.

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