I think I would cook dried beans more often - they're not that hard - except that I'm not a planner when it comes to soaking them overnight. And canned beans are pretty cheap, and usually the right quantity for a 2-person household. I've thought about getting an Instant Pot mostly for cooking beans, but I don't think I can justify the counter space in our tiny kitchen.
We also got an enormous bunch of kale in our last Hungry Harvest delivery...and white beans and kale are a thing. It's too hot for soup, but I did sort of a saute/braise. You can definitely use canned beans with this (I'd rinse them), and throw in any other vegetables you want. I saved my bean cooking liquid and used it to create a bit of a sauce. If you use canned tomatoes instead of fresh, that would probably be sufficient - or you can add some water or broth if you want a more saucy consistency.
- ~2 cups cooked white beans, or 2 cans rinsed & drained. If cooking dried beans, save the cooking liquid. I added bay leaves to mine which gave it a nice flavor/aroma.
- 1 onion, diced
- 1 stalk celery, diced
- 1 yellow squash, diced
- 4 cloves garlic, minced
- pinch red pepper flakes
- 1 bunch kale, stemmed & chopped
- 2-3 tomatoes, chopped (or use canned diced tomatoes)
- juice of 1 lemon
Saute onion & celery in a generous amount of olive oil until just tender. Add squash, season with salt, and cook a couple of minutes. Add garlic & red pepper flakes & stir briefly. Add kale and cook until wilted. Add beans and tomatoes. Add some of the bean cooking liquid (or other liquid) if you want it a bit saucier. Cover and simmer for just a few minutes. Add lemon juice, a bunch of fresh ground pepper, and taste for salt.
I served this over couscous with parmesan cheese, and topped with a bit of feta I had hanging around in the fridge.
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