Farmer John’s Cookbook
1 lb white beans, soaked overnight and drained
1/4 cup olive oil, divided
1 whole head garlic (stem and roots removed)
1 bay leaf
1 large onion diced
4 cloves garlic, thinly sliced
1 tbls minced fresh sage
1 tsp cumin
pinch dried red pepper flakes
1 large butternut squash, peeled seeded and cut into 2 inch cubes
3 cups vegetable stock or water (more as needed)
1 bunch kale, thick stems removed, chopped or coarsely torn
salt
fresh ground black pepper
1. Place the beans in a large soup pot. Add enough water to cover the beans by 2 inches. Add 2 tbls olive oil, the head of garlic, and the bay leaf. Bring to a boil, partially cover and reduce to a simmer. Simmer until the beans are very tender, 1-3 hours. Drain rinse and drain again. Remove the garlic head.
2. Heat the remaining 2 tbls of oil in a deep baking dish or Dutch oven. Add the onion; saute until translucent, about 5 minutes. Stir in the sliced garlic, sage, cumin, and red pepper flakes; saute for 1 minute more.
3. Add the squash; stir to combine. Add the stock or water, add more if needed to cover the squash. Bring to a simmer. Add the kale; cook until the kale and squash are tender, about 20 minutes. Season with salt and pepper to taste.
4. Stir in the beans; simmer until the beans are heated through.