This recipe, vegan in its entirety, is exactly the thing I would expect someone who is intellectual and also vegetarian to eat. Indeed, what an intellectual dish. Nourishing, healthy, simple and delicious. Not to mention economical.
Often times, I use recipes as guidelines and create my own version. However, I wanted to make this one exactly as written. Safeway, as it seems, wanted to thwart me. They were out of kale (!), so I decided to substitute fresh spinach. I also had an early relative casserole dish which wasn't up to the capacity of the recipe, so in the end, I made 3/4 of the actual recipe, leaving a bucket of half-soaked lima beans on my counter.
I upped the temperature to 300 degrees. Apartment ovens are not famously accurate, and I'm sure mine runs a bit cool. Also I don't believe ANYTHING can cook at 225 degrees. That's only 55 degrees hotter than a sauna, and people can survive in that.
The beans turn creamy, the herbs are delicious, and everything melds together so nicely. Definitely worth the three hours. Make it on a weekend or ahead of time and heat it up later.
|Bean casserole doesn't photograph particularly beautifully...|
The Recipe: Slow-Baked Beans with Kale