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3394 Brown Island Rd S
Salem, OR, 97302
United States


Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Cannellini Beans with Wilted Greens

Jacob Bailey


  • 2 C dried cannellini beans   
  • 1 onion
  • 6 C water or chicken stock 
  • 1 carrot
  • 1 large bunch chard, kale, spinach, or mustard greens     
  • 6 cloves garlic
  • 5-6 Tbs. olive oil          
  • Extra-virgin olive oil
  • 1 Tbs. chopped rosemary leaves             
  • Salt and pepper
  • Bouquet garni: celery, thyme, parsley, bay leaf                                           


Soak the beans overnight. The next day drain them and put them in a heavy-bottomed pot with the bouquet garni. Add the onion and carrot. Cover with water or stock and bring to a boil. Reduce to a simmer, skimming off any foam that forms on the surface. Cook the beans until very tender, from 45 min. to 2 hours, depending on the age of the beans and how long they were soaked. Salt the beans generously, once they start to soften. When fully cooked, remove from heat. Wash, trim and chop the greens. Chop the garlic and saute in olive oil w/rosemary about 1 minute. Add the beans and about 1 C of their cooking liquid, and simmer about 5 minutes until some of the beans have crumbled apart. Add the greens to the beans, and stew together, uncovered, until the greens are wilted and tender. Add more of the bean liquid, if needed, to keep the vegetables moist and a little soupy. Taste for seasoning, and grind in some pepper. Serve with olive oil drizzled over surface.