White Beans with Kai Lan, Tomatoes and Almonds

5 from 10 votes
Prep Time 25 mins
Cook Time 1 hr 40 mins
Rest Time 12 hrs
Total Time 14 hrs 5 mins
Course Dinner
Cuisine European
Servings 2 people


To garnish:

  • 1 tsp Salt
  • 40 g Almonds, peeled
  • 3 medium sized Tomatoes, red
  • 4 small Onions, red
  • 2 medium sized Cloves of garlic, fresh
  • 1 smaller Chilli, green, fresh or frozen
  • 4 small Kai Lan, (Chinese broccoli)
  • 2 tbsp Sunflower oil
  • Flaked almonds
  • Sprigs of dill, fresh


  • Soak the beans in plenty of water overnight. The next day, add 1 liter to the soaking water and add the salt. Let the beans simmer gently with the lid on for at least 100 minutes. Stir every now and then so that nothing burns.
  • In the meantime, wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stem and the grains. Halve the quarters lengthways. Cut two tomatoes into small pieces. Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Wash the small, green chilli, cut lengthways and remove the grains. Cut across into thin strips. Discard the stem and grains.
  • Wash the fresh kailan, separate the leaves from the stem. Cut off the woody stem below the 2nd leaf and discard. Separate the thin petioles from the leaves along the midrib, cutting the leaves in half lengthways. Cut the leaf stalks and the stem crosswise into thin rolls. Roughly cut the leaves into small pieces. Keep leaves and stalk rolls ready separately. Freeze unused goods. Measure and defrost frozen goods.
  • After 90 minutes, add the kaile stalks and let simmer. Finally, strain the beans and drain well. Keep 1 cup of the cooking water. Heat the sunflower oil in a sufficiently large pan, add the onions and garlic and fry well. Add the chopped tomatoes, the chilli and the bean mixture. Fry for 3 minutes while stirring. Deglaze with the cup of cooking water and season with salt and black pepper.
  • Add the peeled almonds and gently cook with the lid on for 20 minutes. Add the tomato quarters and the kailan leaves after 15 minutes.
  • Spread on the serving bowls, garnish, serve and enjoy as a side dish or with bread as a main course.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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