Slow-Simmered Smoky Tomato Beans

Ingredients

• 30 oz canned white cannellini beans
• 1 bunch lacinato kale
• 1 pint cherry tomatoes
• 1 medium yellow onion
• 4 cloves garlic
• 2 tbsp extra virgin olive oil
• 1 cup herb broth
• 1 tbsp lemon juice
• 0.5 tsp red pepper flakes
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 0.5 tsp coarse salt
• 0.25 tsp black pepper
• 2 tbsp parsley
• 1 tbsp balsamic vinegar
• 0.25 cup sun-dried tomatoes packed in oil

Instructions

1. 1Heat olive oil in a large skillet over medium heat. Sauté chopped yellow onion until softened, then add minced garlic and cook for another minute until fragrant.
2. 2Stir in the chopped Lacinato kale, halved cherry tomatoes, chopped sun-dried tomatoes, red pepper flakes, smoked paprika, and dried thyme. Cook, stirring occasionally, until kale wilts and tomatoes begin to soften and burst.
3. 3Add the rinsed cannellini beans and herb broth to the skillet. Bring to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld.
4. 4Remove from heat and stir in the lemon juice and balsamic vinegar. Season with coarse salt and black pepper to taste.
5. 5Garnish generously with fresh chopped parsley before serving.