Pan-Seared Navy Beans with Kale, Walnuts and Pecorino
I cooked up nearly three pounds of dried navy beans this week for an upcoming weekend project (stay tuned). Yes, you read right...3 lbs. Needless to say, I had a few extra (though not as much as you might expect) beans around and decided to incorporate some into one of our weeknight dinners. One of my favorite food blogs had a recent bean recipe posted and it sounded perfect. It was pretty darn close. I switched the bean variety, but other than that stayed true to the instructions. Pan-frying the beans was a new technique to me, but I have a feeling I will be doing this often in the future. It added a nice crispy texture and a more complex flavor than my more familiar bean prepping methods.
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