Ingredients

1 pound dried Greek gigantes beans

2 celery ribs

1 onion

1 pint cherry tomatoes

1 sprig thyme

2 cloves garlic

1 teaspoon black pepper

salt

1 tablespoon olive oil

1 small red onion

2 garlic cloves

8 oz kale

1 bunch fresh dill

1 tablespoon honey

juice of 1 lemon

1/4 c olive oil

Preparation

  1. Place 1 pound dried gigantes beans in a heavy saucepan and cover with water by 2 inches and let soak overnight.
  2. Preheat oven to 300 and prepare tomatoes while beans are cooking in the next step.
  3. Drain beans and rinse out pan. Replace beans in the pan, cover with water by 1 inch and bring to a gentle boil. Cut 2 celery ribs and one peeled onion into chunks and add to the pot. Cook low and slow until beans are tender about 1 to 2 hours. Discard the celery and onion. Drain the beans, reserving all of the cooking liquid
  4. While beans are cooking, cut 1 pint cherry tomatoes into half and place on a baking sheet lined with non-stick foil. Add 1 spring fresh thyme; 2 garlic cloves, sliced; 1 teaspoon sugar and black pepper. Place in oven and bake until the tomatoes collapse, about 15 to 20 minutes. Sprinkle with salt.
  5. Put 1 Tablespoon oil into a heavy pot and heat. Add 2 thinly sliced garlic cloves and 1 small red onion, chopped. Saute until they are caramelized, about 8-10 minutes. Add the 8 oz kale (chopped if not using baby kale). When kale is wilted, add in the beans and enough of their cooking liquid to make a stew consistency. Taste and season as needed.
  6. Chop the bunch of dill and add half to the beans along with the tomatoes.
  7. In a small bowl combine 1 tablespoon honey, the juice of one lemon and 1/4 cup olive oil. Whisk until emulsified.
  8. Plate the stew into shallow bowls, drizzle with the dressing and sprinkle with a little more dill.