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Soup Beans and Rabe with Cornbread Crumbs

Chef Tandy Wilson, City House
This comfort dish supports local farms!
5 from 1 vote
Course Entrée

Ingredients
  

  • 2 cups dry beans like cannellini, but any will do
  • 4 cloves garlic
  • 2 small parmesan rinds
  • 1 bunch rabe we use kale rabe from a local farm, but broccoli from the store works, too
  • Day-old cornbread
  • Olive oIl

Instructions
 

  • Soak your dry beans for three hours, cover with plenty of water.
  • Two hours later, preheat your oven to 325 degrees.
  • After the three hours are up, drain the beans, put them in a pot with a tight-fitting lid, cover with fresh water by one inch.
  • Put the pot on the stove and bring to a boil.
  • Skim the beans, smash two of the garlic cloves, toss them in the pot with the cheese rinds and 1 Tbsp salt.
  • Stir, cover, and put in the oven for an hour and a half.
  • Remove from the oven — be careful of the steam when removing the lid.
  • Taste several beans from all over the pot and make sure they are done. If not tender, put them back. Test beans every 15 minutes until perfect.
  • Put in 1/4 cup olive oil, put the lid back on, and set aside.
  • Crumble the cornbread into small bites and spread it out on a baking sheet.
  • Toast in the oven until golden brown. Set aside.
  • Lastly, cook the rabe. Roughly chop the other two cloves of garlic, put them in a cold pan, and add some olive oil.
  • Put the pan over medium-high heat. As the garlic begins to toast, add the rabe.
  • Season with salt and sauté for 3-4 minutes, until tender.

To plate: Put the beans down and top with a drizzle of olive oil. Sprinkle a few cornbread crumbs over the beans and top with all the rabe. Add a few more crumbs to the top and serve with your favorite hot sauce.

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