There's Still Time for Thanksgiving Shopping! Find your Local Store >Send an eGift Card Instantly >
There's Still Time for Thanksgiving Shopping! - Find Your Local Store >
Introuducing the WS Recipe of the DAy App - Download Now >
Return to Previous Page

Braised Cannellini Beans with Kale

Prep Time: 30 minutes
Cook Time: 70 minutes
Servings: 4

Kale adds bright color to these tender cannellini beans, which make a wonderful side dish for our Chicken Breasts with Glazed Root Vegetables. If desired, cook the beans in vegetable broth instead of chicken broth and serve as a hearty vegetarian entrée.


  • 3 Tbs. olive oil
  • 1 fennel bulb, trimmed, cored and diced
  • 1 yellow onion, diced
  • 3 garlic cloves, thinly sliced
  • 3 fresh thyme sprigs
  • 1 cup dried cannellini beans, soaked overnight, drained and rinsed
  • 2 cups chicken or vegetable broth
  • 1 cup water
  • Kosher salt and freshly ground pepper, to taste
  • 1/2 bunch kale, ribs removed, leaves thinly sliced crosswise
  • 1 Tbs. chopped fresh flat-leaf parsley


In a 3-quart La Chamba clay oval casserole dish set over a diffuser, or in a Dutch oven set directly on the stovetop, warm the olive oil over medium-high heat. Add the fennel and onion and cook, stirring occasionally, until softened and translucent, about 10 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Add the thyme sprigs, beans, broth and water, and season with salt and pepper. Bring to a simmer, then reduce the heat to medium-low. Cover and cook, stirring occasionally, until the beans are tender, 50 to 60 minutes. Uncover the pot and remove and discard the thyme sprigs.

Increase the heat to medium-high, add the kale and cook, uncovered, until the kale is tender but slightly toothsome, 5 to 10 minutes. Stir in the parsley and adjust the seasonings with salt and pepper. Transfer to a serving bowl and serve immediately. Serves 4.

Williams-Sonoma Kitchen.