Best 6 Umbertos Italian Beans And Greens Recipes

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**Umberto's Italian Beans and Greens: A Hearty and Flavorful Dish**

Umberto's Italian Beans and Greens is a classic Italian dish that combines the flavors of hearty beans, tender greens, and savory Italian seasonings. It's a simple yet delicious dish that's perfect for a comforting meal. This recipe uses a combination of dried beans, escarole, and Italian sausage, along with a flavorful broth made with onion, garlic, and herbs. The beans are simmered until tender and the escarole is added towards the end of cooking to maintain its vibrant green color. The result is a hearty and flavorful dish that's perfect for a cold winter day.

In addition to the classic Umberto's Italian Beans and Greens recipe, this article also includes two variations: one with pancetta and one with kale. The pancetta variation adds a smoky and salty flavor to the dish, while the kale variation provides a slightly bitter and earthy flavor. Both variations are delicious and offer a unique twist on the classic dish.

Check out the recipes below so you can choose the best recipe for yourself!

CHEF JOHN'S BEANS AND GREENS



Chef John's Beans and Greens image

Beans and greens has it all: it's very easy and inexpensive to make; it's highly nutritious; it's soulful and comforting; and it can be served as a main course, side dish, soup, vegetable stew, or my personal favorite--as an appetizer. This is my new favorite home version, and uses delicious, beautiful escarole.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
4 cloves garlic, thinly sliced
4 cups chicken broth
1 pinch red pepper flakes
2 (15 ounce) cans cannellini (white) beans, drained
2 teaspoons chopped fresh oregano
½ teaspoon lemon zest
1 anchovy filet
1 head escarole, chopped
salt and ground black pepper to taste
1 pinch red pepper flakes, or to taste
1 tablespoon extra virgin olive oil

Steps:

  • Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook, stirring, until bubbling and sizzling, about 20 seconds. Pour in chicken broth. Bring to a boil and cook until liquid is reduced by half, 6 to 8 minutes. Stir in red pepper flakes.
  • Stir in beans; bring to a boil and cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in oregano, lemon zest, and anchovy filet. Simmer for 3 minutes.
  • Place escarole in bean mixture; reduce heat to low and stir until escarole wilts, about 5 minutes. Season with salt and pepper to taste; garnish with red pepper flakes and extra virgin olive oil.

Nutrition Facts : Calories 203 calories, Carbohydrate 24.8 g, Cholesterol 3.9 mg, Fat 8 g, Fiber 9.1 g, Protein 7.8 g, SaturatedFat 1 g, Sodium 1006.6 mg, Sugar 1 g

GREENS AND BEANS



Greens and Beans image

We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also.

Provided by GinaLovesFood

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 9

1 teaspoon salt
2 heads escarole, cut into 2-inch pieces
¼ cup olive oil
3 cloves garlic, pressed
1 teaspoon salt, or more to taste
½ teaspoon black pepper
¼ teaspoon red pepper flakes
1 (15 ounce) can cannellini beans, drained and rinsed
1 tablespoon Parmesan cheese, or to taste

Steps:

  • Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
  • Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 13.5 g, Cholesterol 0.6 mg, Fat 7.6 g, Fiber 7.4 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 737.7 mg, Sugar 0.5 g

BRAISED WHITE BEANS AND GREENS WITH PARMESAN



Braised White Beans and Greens With Parmesan image

Inspired by the Italian dish of sautéed puntarelle (a Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that's what you've got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.

Provided by Lidey Heuck

Categories     dinner, weekday, beans, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/4 cup olive oil
1 small fennel bulb, trimmed, cored and small-diced
1 small yellow onion, small-diced
2 teaspoons minced fresh rosemary or thyme
5 garlic cloves, minced
1/4 teaspoon red-pepper flakes, plus more to taste
1 large or 2 small bunches escarole, kale or Swiss chard, stems removed (10 to 12 ounces)
2 (15-ounce) cans cannellini beans, rinsed
2 cups low-sodium vegetable or chicken broth
Kosher salt and black pepper
1 tablespoon lemon juice
1/2 cup shredded mozzarella (optional)
3 tablespoons grated Pecorino Romano or Parmesan, plus more for serving
Toasted country bread, for serving

Steps:

  • In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
  • Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
  • Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
  • Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

UMBERTO'S ITALIAN BEANS AND GREENS RECIPE - (3.7/5)



Umberto's Italian Beans and Greens Recipe - (3.7/5) image

Provided by Eattolive2014

Number Of Ingredients 9

4 cans of Northern white beans
1 1/2 cans chopped collard greens (drained)
2 cans of chopped tomatoes with juice
1/4 cup of chopped garlic
1 Medium onion chopped in large pieces
2 tbsp. olive oil
2 tbsp. of ham base (GOYA SABOR A JAMO DE COCINAR BOX-6 packets used)
(if you can't get a good ham base, then cook a couple of ham hocks in water and add a cup of ham stock to beans)
Add salt and pepper to taste

Steps:

  • Bake @ 350 degrees for 1 1/2 hours, in a covered casserole dish The garlic and the ham stock are the key ingredients in this dish/ You may add more ham stock to the desired consistency you want. Make sure also that the cans you are using are all the same size in measurement.

BEANS AND GREENS ALA UMBERTO'S RECIPE - (4/5)



Beans and Greens ala Umberto's Recipe - (4/5) image

Provided by jamezsmith56

Number Of Ingredients 12

2 tablespoons olive oil
4 cloves garlic, thinly sliced
4 cups chicken broth
1 pinched pepper flakes
2 (15 ounce) cans cannellini (white) beans, drained do not rinse
2 teaspoons chopped fresh oregano
1/2 teaspoon lemon zest
1 anchovy filet (you could just use salt)
1 head escarole, chopped or kale or spinach
Salt and ground black pepper to taste
1 pinched pepper flakes, or to taste
1 tablespoon extra-virgin olive oil

Steps:

  • Directions 1. Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook, stirring, until bubbling and sizzling, about 20 seconds. Pour in chicken broth. Bring to a boil and cook until liquid is reduced by half, 6 to 8 minutes. Stir in red pepper flakes. I like to add ½ elbow macaroni. Cook macaroni as directed until its almost done drain and add to mix when you add the chicken broth 2. Stir in beans; bring to a boil and cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in oregano, lemon zest, and anchovy filet. Simmer for 3 minutes. 3. Place escarole in bean mixture; reduce heat to low and stir until escarole wilts, about 5 minutes. Season with salt and pepper to taste; garnish with red pepper flakes and extra virgin olive oil.

ITALIAN BEANS AND GREENS



Italian Beans and Greens image

This is a go to recipe for me for pot luck. It is always a hit. Even among people who don't think they like beans or greens. If I make it as a side dish instead of a main, I substitute quartered sauteed mushrooms for the Italian sausage. The Kale is one of the big bags in the produce section. Of course, you can chop your own. I also roast my own garlic on the weekends and save in a jar. It's really worth it for this dish. This is great on it's own, on top of or with with slices of crusty bread. It's hard to mess this dish up. Just don't under cook the kale or it will be too tough.

Provided by SparkleKristy

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 (16 ounce) bag kale (can sub raw baby spinach, do not pre cook)
3 (12 ounce) cans cannellini beans, rinsed
4 large shallots, chopped (can sub onion)
2 -3 tablespoons roasted garlic (can sub sauteed garlic)
1 lb Italian sausage (or mushrooms)
olive oil
sea salt
black pepper
red pepper flakes (optional)

Steps:

  • Simmer kale in a large pot of salted water until al dente, drain.
  • (Can refrigerate kale after cooked for dish preparation at another time.).
  • Pre-heat a large pot or frying pan. Add olive oil to taste.
  • Saute chopped shallot until translucent.
  • Remove skin from the Italian sausage, Break up into bite sized chunks.
  • Add sausage to the shallots and brown / cook sausage completely.
  • Add drained beans to the sausage.
  • Add roasted garlic, sea salt and pepper to taste and stir / flip mixture gently while cooking for 5 minutes.
  • If the beans start to stick, add a little water.
  • Add cooked kale.
  • Add a little water to make a small amount of thick sauce.
  • Cover with a lid and simmer for 5 minutes or until ready to serve.
  • Also very good made a head and reheated.
  • It will keep for a week.

Tips:

  • Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
  • Use a variety of beans: This will add flavor and texture to the dish. Some good options include cannellini beans, kidney beans, and black beans.
  • Add vegetables to the pot: This will make the dish more nutritious and flavorful. Some good options include carrots, celery, and onions.
  • Use a good quality olive oil: This will add flavor and richness to the dish.
  • Season the dish to taste: This will help to bring out the flavors of the beans and vegetables.
  • Serve the dish with crusty bread or rice: This will help to soak up the delicious sauce.

Conclusion:

Umberto's Italian Beans and Greens is a delicious and hearty dish that is perfect for a winter meal. It is easy to make and can be tailored to your own taste preferences. With its combination of beans, vegetables, and greens, this dish is a nutritional powerhouse that is sure to please everyone at your table.

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