ESCAROLE WITH CANNELLINI BEANS
This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.
Categories Bon Appétit Bean Escarole Parmesan Garlic Side Vegetarian
Yield 4 servings
Number Of Ingredients 17
Steps:
- Beans:
- Bring onion, garlic, carrot, parsley, rosemary, sage, beans, pepper, and 8 cups water to a boil in a large saucepan, skimming foam as needed from surface. Reduce heat and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 75-90 minutes. Season generously with salt and let beans cool in their liquid. Discard vegetables and herbs.
- Escarole and assembly:
- Heat 4 Tbsp. oil in a large pot over medium. Cook garlic, stirring occasionally, until softened and beginning to brown around edges, about 3 minutes. Add bay leaves, parsley, and red pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds. Stir in escarole a handful at a time, letting wilt before adding the next batch, until all the escarole is wilted, about 5 minutes. Add 1/2 cup water and bring to a simmer. Reduce heat, cover pot, and cook, stirring occasionally and maintaining a gentle simmer, until escarole is very tender, 20-25 minutes. Add 2 cups beans and 1 cup bean cooking liquid. Bring to a simmer; season with salt and pepper. Stir in Parmesan a bit at a time, followed by remaining 2 Tbsp. oil. Divide among bowls.
- Do Ahead
- Beans can be cooked 4 days ahead. Cover and chill.
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Mario Cuevas
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover escarole and cannellini beans.
Annieliyy
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the escarole and cannellini beans.
Maaz Baba
[email protected]I love this recipe because it's so easy to make and it's always a hit with my family. I usually serve it with some crusty bread.
Fazle Talukadar
[email protected]This recipe is a great way to use up leftover chicken or turkey. Just shred the meat and add it to the pot.
Albert Garcia
[email protected]I've tried this recipe with both escarole and kale, and I prefer the kale version. It's a bit more tender and flavorful.
Dayna Hicks
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also very versatile. You can add other vegetables, such as kale or spinach, or you can use different types of beans.
Osafo Nana Agyei
[email protected]I found this recipe to be a bit too oily. I would recommend using less olive oil.
Neloy Paul
[email protected]This recipe is a bit bland for my taste. I would recommend adding some additional seasoning.
Reece Heffernan
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. It's a great combination of flavors and textures.
Atsinafe Odubor
[email protected]This recipe is a great way to get your daily dose of vegetables. It's also very affordable, which is a plus.
Ricardo Jarvis
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover escarole and cannellini beans.
Angel Ibrahim
[email protected]This is one of my favorite recipes. It's so simple, but it's packed with flavor.
BD Wedding Multimedia (SD Anwar)
[email protected]I made this last night and it was delicious! I used a bit more garlic than the recipe called for, and I also added some red pepper flakes for a little spice. It was a hit with my family.
Amjad Amjad
[email protected]This recipe is a lifesaver for busy weeknights. It's quick, easy, and healthy, and the escarole and cannellini beans make a great combination.