Escarole and Beans
Escarole and Beans

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, escarole and beans. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

This is a creamy concoction of escarole and beans. It's also best served with a warm crusty Italian bread. This escarole and beans recipe is the perfect side dish. Leafy escarole is boiled, and then sautéed My mom makes escarole and beans quite often, and my nonna in Italy makes it too (pretty sure.

Escarole and Beans is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Escarole and Beans is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook escarole and beans using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Escarole and Beans:
  1. Make ready 3 cloves garlic, more or less depending on preference
  2. Make ready 1-2 tbsp extra virgin olive oil
  3. Make ready 2 small to medium heads of Escarole
  4. Get 2 (19 oz) cans of Cannellini Beans(Do not drain.)
  5. Prepare to taste Ground black pepper
  6. Make ready 1 tsp dried oregano
  7. Take 1 tsp dried basil
  8. Prepare 19 oz water, use the cans from the beans

An Italian dish made often during the depression days. Grandma called it depression food, inexpensive and fed many family members! recipes. This makes an extra quart of cooked beans. While the beans simmer, heat the olive oil in a skillet over medium.

Steps to make Escarole and Beans:
  1. Begin by cutting a half inch off of the bottom of the escarole, the stem, then chop up the leaves.
  2. After that, thoroughly clean the leaves at least 3 times, to get out all of the dirt. Trust me, I did not do this once and although it tasted it great, the grittiness ruined it.
  3. Heat a large pot over medium heat, once hot add the olive oil. Slice or dice up some garlic, then add to the pot to brown. You may either keep the garlic in the pot or take it out once it is browned, depending on your preference.
  4. Add the escarole to the pot. Depending on how much you have, you may have to divide it up. Let the escarole sweat for a few minutes, then add the rest of the escarole. Once all of the escarole is in the pot, saute the escarole with the lid on the pot. Approximately 10-15 minutes
  5. The escarole will reduce in size. Once it has wilted, remove the lid, add the pepper, oregano, and basil. Let it cook altogether for another 10-15 minutes.
  6. At this point, add the two cans of beans, fill the empty cans with water and add the water into the pot. Turn the heat to high.
  7. Bring to a boil, reduce the heat to medium high, and then let it boil for 20-30 minutes. Stir occasionally. Here, check the consistency of the beans. If they are done to your preference, then you are done. I will usually let it boil for an additional 20-30 minutes. I like my broth to be a bit thicker than most.
  8. Enjoy!

This makes an extra quart of cooked beans. While the beans simmer, heat the olive oil in a skillet over medium. The original version of this recipe calls for cannellini beans, but any light-colored bean works. Branch out by trying escarole, a pleasantly bitter selection that contains more fiber than other It works in both raw and cooked applications; here its earthiness complements the creamy beans and. Escarole & White Bean Soup from Delish.com is healthy dinner that doesn't taste like it.

So that is going to wrap it up for this exceptional food escarole and beans recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!