Siv'S Beans N' Greens

• BEANS N' STOCK
• 2 cups dried, white beans, soaked over night
• 1 onion, cut in quarters
• 2 tablespoons dried mint
• 1 tablespoon fennel seeds
• 3 bay leaves
• 2 tablespoons nice olive oil
• 3 cloves garlic, peeled and slized in halves
• 5 sprigs of flat-leaved parsley, chopped with stems
• 6 kale leaves, discard stems, cut in1 inch strips
• 2 tablespoons sea salt
• DRESSING (and garnish)
• 1 large handful of finely chopped leaved parsley
• 1 small handful of finely chopped fresh mint
• 3 tablespoons fresh lemonjuice
• 3 tablespoons beanstock from cooking
• 1-2 tablespoons virgin oliveoil (High in acidity makes lovely flavour)
• garnish: Maldon salt (or other really good salt)
• garnish: Pine nuts
• garnish: Lemon quarters, for squeesing

1. In a pot, cover beans with 2 inches of water. Bring to a boil.
2. Turn down heat to a simmer, add all ingredients for beans and stock - except kale and salt.
3. When beans start to get tender, (about 45 min or so), add salt. Cook until beans are rncreamy and done. take pot of heat, add kale strips, cool down 20-30 min before draining the stock.
4. Drain beans, keep the flavorful and nutritious stock for other soups and pots.
5. Add all dressing ingredients, toss the beans until all flavors blend. Taste for more rnbeanstock, salt or lemonjuice.
6. Garnish with pine nuts, lemon quarters and som Maldonsalt on top, serve lukewarm with some really good, rustic bread or some foccacia. Also tastes excellent served cold the next day for tapas or a party, as the flavors settles nicely over night in the fridge.

n, white beans, onion, mint, fennel seeds, bay leaves, olive oil, garlic, parsley, kale, salt, handful, handful, fresh lemonjuice, beanstock from cooking, virgin oliveoil, salt, nuts, lemon quarters

Taken from food52.com/recipes/26177-siv-s-beans-n-greens (may not work)