Italian Braised Beans With Tomato, Rosemary & Crispy Kale

Italian Braised Beans with Tomato, Rosemary & Crispy Kale on Toasted Sourdough

No doubt with the recent lockdowns happening all over the world, it is only natural to feel worried about the financial impact it may have on you and your family. Many having think more sensibly about what they buy and how to ration out groceries. Thinking of creative ways to utilize basic staples such as beans and pasta. I am also thinking how of ways to stretch the costs to ease some of your worries.

This recipe is cheap to make and can be eaten as breakfast, lunch or even a hardy dinner meal. I have used cannellini beans and chickpeas in this recipe however you can use whichever bean are in your pantry, such as butter bean, borlotti beans, or even four bean mix. This is a amped up version of your baked beans on toast with all the tasty Italian flavours of tomato, garlic & rosemary.

Serve it warm on some crusty bread with some toasted crispy kale (if budget allows) Top with a boiled or poached egg for a fulfilling breakfast. Filling for a jaffle sandwich for a quick lunch, or add it to some pasta for a satisfying dinner. Can be portioned and frozen in containers for a quick go to meal.

Braised Beans with Tomato, Rosemary & Crispy Kale

  • Servings: 4-6
  • Difficulty: easy
  • Print


400g can cannellini beans (200g raw soaked overnight )

400g can chickpea (200g raw soaked overnight )

2 tsp extra virgin olive oil

1 onion, finely chopped

3 garlic cloves, crushed

2 celery stalks, finely sliced

800g canned tomatoes (or fresh roma tomatoes chopped)

2 cups water (plus 1 cup for more soupy consistency)

3 sprigs fresh rosemary or 1 tb dried

150g chopped kale (optional)

Salt and Pepper

Grated parmesan to taste


  1. Drain and rinse beans. Heat oil in a large pan over high heat.
  2. Add onions, garlic, celery and cook for 2-3 minutes.
  3. Add tomatoes, beans, water, rosemary, salt and pepper and bring to the boil.
  4. Cook for 50-60 mins. Meanwhile drizzle a little olive oil over chopped kale and massage into the kale. Lay on a lined baking tray and cook in a 160’C preheated oven for 10 mins until just crispy. Remove and set aside.
  5. Top with grated parmesan and kale.
  6. Serve on crusty bread such as sourdough or ciabatta, cooked pasta or as a bean soup just add 1 cup of extra water while cooking.

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