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The Food Lab Lite: Butter Beans with Kale and Eggs

The Food Lab J. Kenji López-Alt 10 comments

Nothing goes with pork like beans. The greatest pork and bean dish I've ever had was in Toledo, Spain, where suckling pigs roasted in a wood-fired oven were served alongside a large cazuela filled with judias—a fat, white kidney-shaped relative of the butter bean or lima bean—cooked into a porky, tomatoey stew. Large and robust, they had a perfectly creamy texture and deeply porky flavor. Definitely something worth replicating at home. More

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