Vegan Catalan-Style Radicchio and White Beans

• For the beans:
• 6 ounces (about 1 cup) dried cannellini beans,
• 1 clove garlic
• 1 sprig fresh thyme
• 1 to 2 vegetable bouillon cubes
• For the radicchio:
• 3 tablespoons olive oil
• 1 head radicchio, stem and core removed, leaves cut or torn into 1 1/2 inch squares
• 18 teaspoon crushed red pepper flakes
• salt and freshly ground black pepper
• 1 clove garlic, minced
• 1 tablespoon minced fresh parsley
• Cracked black pepper, for garnish.

1. For the beans: Place the beans in a bowl and add cold water to cover by two inches.
2. Allow to soak overnight.
3. The next day, drain, rinse with cold water, and drain again.
4. In a medium pot, combine the beans, garlic, thyme, and cold water to cover by 2 inches.
5. Place over high heat to bring to a boil.
6. Reduce heat to medium, and simmer until tender, 25 to 45 minutes; do not salt the water.
7. When the beans are tender, add 1 to 2 bouillon cubes, to taste, and cook 5 minutes more; the liquid should be slightly salted.
8. Drain the beans, reserving the liquid; discard garlic and thyme.
9. Set beans and reserved liquid aside.
10. For the radicchio: In a large skillet over medium heat, heat 2 tablespoons of the oil.
11. Add radicchio, turning to coat with oil.
12. Add pepper flakes, and season with salt and pepper to taste.
13. Cook, stirring occasionally, until tender, 7 to 10 minutes.
14. Remove from heat and set aside.
15. In a separate skillet over medium heat, add remaining 1 tablespoon olive oil.
16. Add garlic, and saute until lightly browned, about 2 minutes.
17. Add beans and 2 cups of the reserved cooking liquid.
18. Simmer until the liquid becomes somewhat creamy, 5 to 10 minutes.
19. Add radicchio and parsley, and simmer 10 minutes more, adding more of the reserved cooking liquid if the mixture seems too thick.
20. Serve in bowls, garnished with a sprinkling of cracked black pepper.

beans, cannellini beans, clove garlic, thyme, vegetable bouillon cubes, radicchio, olive oil, head radicchio, red pepper, salt, clove garlic, parsley, black pepper

Taken from cooking.nytimes.com/recipes/1015688 (may not work)