Tuscan White Beans

Sort the beans the night before you plan to cook the meal. Get rid of any debris and cracked beans. Place the good ones in a large bowl and cover them with water. Leave them to soak overnight.

The next morning, drain and rinse the beans. Place them in a large pot with 6 cups of hot water. Cover the pot and let them simmer on low for 2 hours.

During the last 1/2 hour of cooking time, pour a generous drizzle of olive oil into a large skillet over medium-low heat. Add the minced garlic. Warm until garlic is fragrant. Add the kale, mushrooms and spinach. Warm on low just until greens are wilted. Add black pepper to taste.

Once the beans are done, toss the greens and beans together and serve! Drizzle with truffle oil if desired. Enjoy!

Notes; I use A LOT of garlic … I LOVE garlic! If you are not a fan of it, I definitely recommend cutting the clove count down. I also browned up an Italian sauage and tossed that into my husband’s serving since he won’t eat vegetarian meals. For the greens, with my measurements you’ll have just enough for 2 servings. If you need more, simply double the measurements until you hit the number you need. Beans are by nature rather dry, which is why the truffle oil is rather necessary. It imparts a nice moisture to the dish and has a great Earthy flavor. But it can easily be substituted with regular olive oil if you are not a fan of truffle oil.