Crispy Cannellini Beans with Roasted Delicata Squash and Kale

-Carefully sort through ½ pound of dried cannellini beans (don’t use old beans as they will take forever to cook).

-Rinse, then cover with several inches of water and soak for 8-15 hours.

-Drain the soaked beans, discarding the water.

-Add 2 times the fresh water as you have beans.

-Finely chop 4 cloves of garlic and add to the beans.

-Bring the beans to a boil, then turn the heat to low and cook for 40 minutes.

-Add 1/2 tsp sea salt and cook until the beans are tender, being careful not to overcook them.

-Drain beans and set aside.

-Preheat your oven to 300 degrees.

-Cut 1 delicata squash in half the long way, then de-seed it and cut it into ½ inch chunks.

-Toss the squash with 1 TBS olive oil and then roast in the oven for 30 minutes.

-Melt 3 TBS butter or olive oil in the widest skillet you have.

-Add the beans to the hot pan in a single layer, saving extra beans that don’t fit.

-Stir to coat the beans evenly, then let them sit until long enough to brown on one side, about 3-4 minutes, then turn and brown the other side, about 3-4 minutes more.

-The beans should be golden brown and a bit crunchy on the outside and soft and creamy on the inside.

-Chop up 1 bunch of kale and add to the beans.

-Finely chop 3 cloves of garlic and add to the beans.

-Add a big pinch of sea salt.

-Cook until kale starts to wilt, then stir in roasted delicata squash.

-Remove from heat and season with more salt and pepper.

-Drizzle with some good extra virgin olive oil or truffle oil.

-Serve with the following:

 A wedge of lemon

Some freshly grated Parmesan cheese