Beans baked very slowly for several hours develop a creamy texture, while the liquid they cook in, which thickens to a syrup, acquires a caramelized flavor. The kale practically melts in this casserole, going from bitter to sweet. I love using lima beans in this dish because they’re so big and their texture is so luxurious.
1 bunch kale, stemmed and washed in two changes of water 3 tablespoons extra virgin olive oil 1 medium onion, chopped 1 carrot, chopped 1 rib celery, chopped 4 garlic cloves, minced 1 2/3 cups white beans (3/4 pound) or dried lima beans, picked over and soaked for at least four hours and drained 1 6-ounce can tomato paste, dissolved in 1 cup water 3 cups additional water A bouquet garni consisting of 4 parsley sprigs, 2 thyme sprigs and a bay leaf 1 teaspoon herbes de Provence Salt and a generous amount of freshly ground pepper 1/2 cup bread crumbs
