Name: Very Versatile Baked Beans With Cabbage
Prep time: 35 min
Cook time: 2 min
Total time: 2 min
Ingredients: 1 pound dried medium or large beans, soaked at least 4 hours in plenty of water, drained; 11 garlic cloves, 5 smashed, 6 sliced; 3 bay leaves; 6 Tbsp. olive oil, divided; Kosher salt; 2 medium white onions, thinly sliced, or a combination of onions and fennel bulbs (about 3 cups); Pinch of red pepper flakes; 1/2 cup dry white wine; 1/2 medium head savoy cabbage, cored, cubed (about 8 cups); 1 (28-ounce) can whole tomatoes; 1 bunch parsley, dill, or cilantro, finely chopped

Any kind of medium or large dried bean works great here. Starchier varieties&mdash;like Italian gigante beans or cannellinis&mdash;will produce a creamier broth, and more vegetal ones&mdash;anything lima-like&mdash;will produce a thinner, slightly stew-ier broth. Black beans, kidneys, and pintos are all good. The onions and cabbage melt into the dish, providing a blanket of sweet richness. Embrace the versatility of this dish by playing around with the vegetable make-up by adding cubed winter squash, swapping chicories for the cabbage, using stock in place of the water, or stirring in blanched hearty greens or spinach at the end, for example. And serving options are similarly open-ended; see below for a few favorites.

Very Versatile Baked Beans With Cabbage 

garlic cloves, 5 smashed, 6 sliced

bay leaves

Kosher salt

Very Versatile Baked Beans With Cabbage

Prep Time: 35 minutes

Cook Time: 2 hours, 15 minutes

Total: 2 hours, 50 minutes

Servings: 1

Author : www.epicurious.com

Ingredients

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