White Bean and Kale Panzanella Recipe – Rancho Gordo

Name: White Bean and Kale Panzanella Recipe – Rancho Gordo
Ingredients: 2 cups cooked Rancho Gordo Royal Corona or Cassoulet beans, drained; ½ large bunch of Tuscan kale, leaves stripped from the stems and cut into 1-inch tiles; 3 to 4 slices thick-cut crusty Italian bread; ¼ of a red onion, thinly sliced; ¼ cup red wine vinegar; 3 to 4 tablespoons extra virgin olive oil or olio nuovo, plus more for tossing the bread; Salt to taste

www.ranchogordo.com

This vegetarian salad panzanella recipe combines Rancho Gordo Royal Corona or Cassoulet heirloom beans with kale and bread cubes.

View full recipe on www.ranchogordo.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ranchogordo.com.

Share this recipe:

Ingredients

2 cups cooked Rancho Gordo Royal Corona or Cassoulet beans, drained
½ large bunch of Tuscan kale, leaves stripped from the stems and cut into 1-inch tiles
3 to 4 slices thick-cut crusty Italian bread
¼ of a red onion, thinly sliced
¼ cup red wine vinegar
3 to 4 tablespoons extra virgin olive oil or olio nuovo, plus more for tossing the bread
Salt to taste