11 oz. cannelline beans
1 bay leaf
1 small potato
2 or 3 garlic cloves (or more if you are like my family)
2 small red onions
3 carrots peeled (4 or 5 of the small red ones)
3 stalks of celery
3 cloves of garlic
pinch of ground fennel
pinch of dried red chile
14oz can of good plum tomatoes
11 oz of black kale (I used up left over red and yellow chard as well)
2 large handfuls of stale bread (preferibly good country loaves or the such)
sea salt and pepper
Pre-soak the beans over night.
When ready to cook, throw in the first 5 ingredients and cook until tender. About an hour.
Drain and researve the bean liquid.
Seperately, dice the next 4 ingredients and saute (with the fennel and chile) in large pot with the lid ajar for about 10 minutes.
Add the tomatoes and all juice.
Add enough bean cooking liquid to keep wet, but not too soupy.
Bring it up to a simmer and add the kale.
When the Kale has been incoporated, add the bread chunks give it a good stir and cook for an additional 30 minutes.
Stir occasionally to make sure it doesn’t burn.
Season with salt and pepper and as much olive oil as you like…as much as a 1/4 cup to 1/2 cup.
The stew will be stew like and silky, not too soupy.
Goes well with organic beer or wine!