From Super Natural Cooking by Heidi Swanson (who writes 101 Cookbooks).
-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.
-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 45-60 minutes until the beans are tender, being careful not to overcook them. Drain beans/fennel/scapes.
-Melt 3 TBS butter or ghee 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 or beet greens; cut the stems off and then chop the stems into thin pieces.
-Then stack the leaves and then roll them up tightly and thinly slice them.
-Stir the stems and leaves into the beans.
-Add a big pinch of sea salt, then add the following:
3 cloves of finely chopped garlic
2-3 TBS chopped rosemary or parsley
-Cook until kale starts to wilt.
-Remove from heat and season with more salt and pepper, and drizzle with some good extra virgin olive oil or truffle oil.
-Serve with a wedge of lemon and some freshly grated Parmesan cheese.