Ingredients:
- 1/2 onion , left intact
- 1 bay leaf
- 1/2 onion, minced
- salt , to taste
- ground black pepper , to taste
Directions:
- Place the beans in a large bowl with 1 tablespoon table salt (or 2 tablespoons kosher salt). Add cold water until beans are covered to a depth of 2 . Let stand at room temperature overnight. Drain and rinse.
- Preheat oven to 250°F In a large Dutch oven, combine beans, ham shank, rosemary, thyme sprigs, intact onion half, garlic cloves, bay leaf and 8 cups cold water. Bring to a boil over medium-high heat, then cover and transfer to the oven until beans are tender, about 2 hours.
- Meanwhile, trim the stem end of the garlic head. Coat with 2 tablespoons olive oil, sprinkle with salt and pepper and wrap loosely in foil. Place in oven to roast alongside the beans.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet. Add the kielbasa and cook until it begins to brown, about 5 minutes. Add the mushrooms, minced onion and minced thyme. Cook, stirring often, until the mushrooms give off their liquid and it has evaporated, and the onions are soft, 10-15 minutes. Transfer to a bowl, cover and refrigerate until the beans are done.
- When the beans are cooked, increase oven to 350°F Remove pot from oven, then remove and reserve the ham shank. Remove and discard the rosemary sprigs, thyme sprigs, onion half, garlic cloves, and bay leaf. Drain the beans, reserving the cooking liquid. Place 1 1/2 cups of reserved cooking liquid in a saucepan (discard the rest). Reduce by half over medium heat.
- Carefully remove the garlic head from the foil, reserving any oil. When cool enough to handle, squeeze the cooked cloves into the reduced cooking liquid; mash, then whisk well to combine. Return this mixture to the beans.
- The meat from the ham bone may be shredded and added to the beans at this point, if desired. Add the mushroom-onion mixture to the beans. Stir well, then pack into a 9x13 casserole. Sprinkle with bread crumbs, then drizzle with reserved garlic oil (if there isn't enough, add plain olive oil). Bake uncovered in preheated oven 25 minutes. Increase heat to broil for 5 minutes to crisp the top before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 617.33 Kcal (2585 kJ) | ||
| Calories from fat | 87.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.68g | 15% | |
|---|---|---|---|
| Cholesterol | 14.88mg | 5% | |
| Sodium | 1814.82mg | 76% | |
| Potassium | 1228.38mg | 26% | |
| Total Carbs | 101.1g | 34% | |
| Sugars | 2.84g | 11% | |
| Dietary Fiber | 9.42g | 38% | |
| Protein | 31.54g | 63% | |
| Vitamin C | 6.2mg | 10% | |
| Iron | 6.5mg | 36% | |
| Calcium | 170.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 113.2 Kcal (474 kJ) | ||
| Calories from fat | 15.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 15% | |
|---|---|---|---|
| Cholesterol | 2.73mg | 5% | |
| Sodium | 332.78mg | 76% | |
| Potassium | 225.25mg | 26% | |
| Total Carbs | 18.54g | 34% | |
| Sugars | 0.52g | 11% | |
| Dietary Fiber | 1.73g | 38% | |
| Protein | 5.78g | 63% | |
| Vitamin C | 1.1mg | 10% | |
| Iron | 1.2mg | 36% | |
| Calcium | 31.2mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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