Kale Basil Beans With Tonnato
This recipe isn't the most gorgeous, but it's truly the most nourishing and delicious. It uses tonnato, an italian tuna-based sauce to contrast with a vibrant, easy kale basil sauce. It feels like a lot of tools, but if you have everything, this meal will come together in minutes!
Equipment
- 1 small blender
- 1 small food processor
- 1 dutch oven
Ingredients
- 1/3 cup cashews
- 1 5 oz. can of tuna in olive oil
- 6 anchovy filets
- 4 cloves garlic 2 cloves whole, 2 cloves grated
- 1/2 tsp red pepper flakes
- 1/4 cup torn parsley & dill
- A few cracks of black pepper
- 1 large lemon
- 4 cups kale leaves stems removed
- 1 cup fresh basil leaves stems removed
- 1 15 oz. can of cannellini beans drained and rinsed
- Kosher salt as needed
- Olive oil as needed
Instructions
- Begin by soaking the cashews in hot water. Set aside for about 5 minutes. Drain the cashews, then add to a small blender with 1/3 cup cold water. Blend until smooth.
- Add the tuna, anchovies, 2 garlic cloves, red pepper flakes, herbs, black pepper and zest from 1/2 of the lemon into a food processor. Pour in the cashew cream (don't wash out the blender), and purée until smooth. Add a few tablespoons of water if you need to thin it out. Set aside.
- Bring a large pot of water to a boil, season with a large pinch of salt. Set a large bowl of ice water next to it. Plunge the kale and basil into the boiling water and cook for about 1-2 minutes. Use tongs to remove the kale and immediately put it in the ice bath. Empty the water from the pot.
- Squeeze out any excess moisture from the kale and basil and add it into the blender you used for the cashew cream. (We are using leftover cashew cream here to make it thicker, no waste!) Add the juice from the lemon, a liberal amount of salt, and 1/4 cup of water. Blend until smooth.
- In the pot that you used to boil the kale, add a glug of olive oil and put it on medium heat. Add in the minced garlic and cook until fragrant and golden. Pour in the kale sauce and stir. Pour in the beans, and simmer softly for 1-2 minutes. Season as needed.
- To serve, scoop a big helping of beans into each bowl. Add a large swirl of tonnato on top (you'll have some tonnato leftover, but that should be a good thing!) and eat with crusty bread. Serve warm!