Receta: Alubias blancas y col rizada

Name: Receta: Alubias blancas y col rizada
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Ingredientes

1 1/2 lb. Markon Ready-Set-Serve Shredded Kale
3 lb. GFS Dry Great Northern Beans
2 3/4 gal. Hearthstone No MSG Chicken Broth
2 oz. de aceite de oliva virgen extra «Primo Gusto» del Mediterráneo
3 lb. Jumbo Spanish Onions, diced
3 lb. Markon Jumbo Celery, diced
4 cucharadas soperas de ajo picado
1 ct. Trade East Whole Bay Leaf
1 oz. Trade East No Salt Zesty Seasoning
2 Tbsp. Trade East Italian Herb Seasoning
sal kosher al gusto
al gusto: pimienta negra molida de Trade East

Preparación de la receta

1. Place beans in a storage container. Cover with cold water. Cover container with film wrap and soak 24 hours.

2. Place the beans in a colander. Allow to drain. Place the broth in pot. Bring to a boil.

3. Place the olive oil in a nonreactive rondeau. Add the onions, celery, garlic and bay leaves. Sauté until onions are translucent.

4. Add the warmed broth, zesty seasoning and Italian herb seasoning. Bring to a simmer. Cover rondeau. Stir frequently. Add the beans and cook until beans are tender. If beans become dry, add water if necessary. Adjust to desired creamy consistency. Season with salt and pepper. Add the kale. Cook 10-15 minutes or until tender.

5. Place in a 4″ stainless steel hotel pan. Allow to cool uncovered. Transfer to a covered container and refrigerate until needed. Heat portion sizes as needed for service. If beans become dry, add water when reheating.