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The Village Idiot's beans and bitter greens

Time 1 hour 45 minutes
Yields Serves 6 to 8
The Village Idiot’s beans and bitter greens
(Anne Cusack / Los Angeles Times)
1

Cook the beans in lightly salted water until softened, about 1 hour. Drain, reserving the cooking liquid. Smash one-fourth of the beans and set aside.

2

In a deep pot, combine the garlic with one-fourth cup oil over medium heat. Cook the garlic until fragrant and lightly toasted, 1 to 2 minutes. Stir in the finely diced ribs and cook a 2 to 3 minutes more to soften the ribs, careful not to burn the garlic. Stir in the white wine and bring to a simmer.

3

Stir in the greens and chard, along with the remaining olive oil, and cook until the greens are lightly wilted, about 5 minutes. Stir in the smashed beans, along with 1½ cups of the bean cooking liquid. Continue to cook until the mixture is thick and creamy. Adjust the consistency as desired with additional bean liquid, and season with 1 tablespoon salt and 2 teaspoons lemon juice, or to taste. This makes about 3 quarts.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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