Pan Fried Beans & Kale

by Elspeth Hay

For this dish, use brown- or tancolored beans—French Horticultural would work, as would Rattlesnakes. To cook the beans, first soak them overnight. In the morning, rinse them and put them in a pot with plenty of water, a bay leaf and a pinch of salt. Bring everything to a boil, then turn down the heat and simmer for 1-2 hours. This recipe serves two for lunch or dinner, and you can make a meal out of it with a slice of crusty bread.


  • 4 tablespoons extra virgin olive oil
  • 1 cup cooked beans
  • 1/4 teaspoon fine grain sea salt
  • 1 bunch kale, stems removed, cut into ribbons
  • 1/2 cup pine nuts, lightly toasted
  • 2 cloves garlic, minced
  • Juice of 1/2 lemon
  • 1/3 cup freshly grated parmesan cheese
Pan Fried Beans & Kale

Elizabeth Cecil

Heat the olive oil over medium high heat in a deep, wide skillet. Add the beans in a single layer. Stir until they are coated in oil. Let them brown on one side, about four minutes, then flip them and brown the other side. Cook the beans until golden and crunchy. Add kale and salt. Stir once, then cover and cook 2-3 minutes until the kale wilts down. Cook another minute or two, stirring often, then add the pine nuts, garlic and lemon juice. Continue cooking another minute. Serve hot, sprinkled with Parmesan cheese.

Yield: 2 servings