For the beans
- Shackamaxon Beans – .75-1 lb
- Flavorings – your choice
- 1 bunch kale
- 2 garlic cloves
- 1 tbsp olive oil
- After soaking your beans for a few hours, place in an earthenware container and cover with water. Add anything you choose. Tomato, fresh chill pod, whole garlic, herbs, potato, celery sticks, carrot, olive oil. Think of them as aromatics to help flavor. Cover with foil or lid and bake until the beans are soft – since they are very fresh, it’s hard to guess if they will be done as soon as 30ish mins @ 350°F – but they could take up to 90 minutes, just check on them from time to time and be careful they don’t dry out. When they are cooked, remove the veg, drain and dress with vinegar, olive oil and salt and pepper.
- The beans would go great with the lamb but would also make a great light meal on their own with the Tuscan kale or sautéed escarole. Blanch the kale and squeeze out most of the water, not all. Roughly chop, fry some sliced garlic in olive oil and add the kale. I like to smash the beans up a bit with the back of a fork.
- Eat the warm beans and kale on grilled toast with lashings of good olive oil. Yum.