White Beans With Dandelion Greens

White Beans With Dandelion Greens

Serves: 6

This recipe is from Russ Parsons of the Los Angeles Times.

• Ingredients:

¾ pound fresh garlic sausage, crumbled

2 tablespoons olive oil

1 carrot, diced

1 onion, chopped

3 cloves garlic, chopped

1 pound dried white beans, such as cannellini or Great Northern

6 cups water, plus more if necessary

1 bay leaf

1 teaspoon salt, plus more to taste

Freshly ground black pepper

1 bunch dandelion greens (about ¾ pound)

1 to 2 tablespoons red wine vinegar

• Instructions:

Heat the oven to 350 degrees. Cook the garlic sausage in olive oil in the bottom of a Dutch oven over medium heat on the stove top until the sausage has browned, about seven minutes. Add the carrot and cook until it begins to soften, about five minutes. Add the onion and cook, stirring constantly to scrape up any browned sausage bits sticking to the bottom of the pan, until it begins to soften, about two to three minutes. Add the garlic and cook until fragrant, about three minutes.

Add the dried beans, water and bay leaf. Bring to a simmer, stirring occasionally. Cover tightly and bake in the oven for one hour. Add the salt, stir and continue cooking, covered, until the beans are tender, 45 minutes to one hour. The beans should be fairly dry but, if necessary, add more water, one-quarter cup at a time. Remove the bay leaf and discard. Season to taste. Chop the dandelion greens in 1-inch sections and add to the beans and cook, covered, until the greens soften, about five minutes.

Add the red wine vinegar to taste.