The iconic duo of beans and greens come together yet again to make one delicious pantry pasta dish.
1/2 teaspoon red pepper flakes1 pound 5 ounces cooked dry white beans or two cans low-sodium white beans, drained and rinsed Kosher salt1 bunch lacinato kale, tough stems removed, leaves cut into 2-inch pieces In a large straight-sided sauté pan or skillet, combine olive oil, garlic, and anchovies .
Meanwhile, in a pot of salted boiling water, cook pasta until softened on the exterior, but well shy of al dente and still uncooked in the center . Right before the pasta reaches this level of doneness, add the kale to the pan with the beans. Using a spider skimmer or slotted spoon, transfer pasta to pan with beans and kale along with 1 cup pasta cooking water. Alternatively, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 2 cups pasta cooking water.
Cooked dry white beans produce the best flavor for this dish. You can follow our basic stovetop or oven methods for cooking beans, or if you have a pressure cooker, you can cook beans that way as well. For the beans used in the photos for this recipe, I pressure-cooked 1 pound rinsed dried cannellini beans with 7 cups water, 3 garlic cloves , 2 tablespoons extra-virgin olive oil, and 1 1/2 teaspoons kosher salt on high pressure for 35 minutes, followed by a natural pressure release.
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