Remember those Banana Pancakes I shared with you? This recipe is from the same article in Bon Appétit magazine. It too was created by Chef Ed Kenney, and enough to convince me that I would gladly try any concoction he would care to dream up. Even better, one day I’d like to have a meal (or ten) at his restaurant, Town in Honolulu, Hawaii.
But there’s something more.
It was this quote on the restaurant’s website that caught my attention:
Local first, organic whenever possible, with Aloha always.
Because ‘Aloha’ means hello and goodbye, right? So I started digging. Did it mean something more?
An early lessons taught to Hawaiian children sums it up well:
Aloha is being a part of all, and all being a part of me. When there is pain – it is my pain. When there is joy – it is also mine. I respect all that is as part of the Creator and part of me. I will not willfully harm anyone or anything. When food is needed I will take only my need and explain why it is being taken. The earth, the sky, the sea are mine to care for, to cherish and to protect. This is Hawaiian – this is Aloha!
Even the acronym has meaning:
A, ala, watchful, alertness
L, lokahi, working with unity O, oia’i’o, truthful honesty
H, ha’aha’a, humility
A, ahonui, patient perseverance
Beautiful, don’t you think?
About this dish, Beans with Kale and Linguiça, it’s the ultimate comfort food: rich with smoky/spicy Linguiça, and healthful with kale, cannelini beans, tomatoes, and a generous amount of olive oil.
Enjoy it with Aloha.
And for other comforting soup ideas, try my classic and easy versions of Chicken Noodle Soup and Potato Leek Soup or this lightened up version of Chicken Pot Pie, Chicken Pot Pie Soup or, one of my favorites, Caldo Verde.
Beans with Kale and Linguiça
- 3 tablespoons fine sea salt
- 1 pound dried cannellini beans
- 1/3 cup olive oil plus more for drizzling
- 12 ounces linguiça or kielbasa sausage sliced 1/2-inch thick
- 1 small onion coarsely chopped
- 8 cloves garlic smashed and peeled
- fine sea salt
- freshly ground black pepper
- 1 1/2 cups dry white wine
- 1 large Parmesan rind optional
- 1/2 teaspoon crushed red pepper flakes
- 2 sprigs thyme
- 1 bay leaf
- 6 cups low-sodium chicken broth
- 2 15- ounce cans diced tomatoes with juice
- 8 cups baby kale
- 1 lemon juiced
Add 3 tablespoons fine sea salt to 4 quarts water, stir to dissolve. Add dry beans and soak overnight. The next day, drain the beans and rinse.
Heat olive oil in soup pot over medium heat. Add sausage; cook and stir until browned, about 5 minutes.
Add onion and garlic; season with salt and pepper. Cook and stir until onion softens, about 5 minutes.
Add wine. Cook and stir, scraping up browned bits from bottom of pot until wine is reduced by half, about 3 minutes.
Add Parmesan rind, red pepper flakes, thyme sprigs, bay leaf, broth, tomatoes, and beans. Bring to boil, reduce heat. Cover pot and keep at a low simmer, stirring occasionally for 1 hour and up to 2 hours, until beans are tender. (Test them often after an hour has passed.)
Stir in kale and lemon juice; season with salt and pepper.
Finish with a drizzle of olive oil and serve.
Note that you'll need to soak the beans overnight before making this recipe.