Escarole and Beans

Mark Wikkerink Cinema | Stills

Escarole and Beans in Red Sauce

1 lb dried cannellini beans (or canned- see note)
5 garlic cloves
2 tbs extra virgin olive oil
2 heads escarole, rough chop
4 cups tomato sauce
4 cups diced/chopped tomatoes (fresh or canned)
2 cups chicken broth/stock
salt and pepper to taste
red pepper flakes (optional)
Pecorino Romano cheese, freshly grated (optional)

soak beans overnight, drain and cover with 6 cups hot water,
cook 1.5 hours or until tender, drain.
Note: if using canned beans, no need to pre-soak.
heat oil and chopped garlic
add chopped escarole, cook until wilted.

Add beans, tomato sauce, diced tomato, broth, stir to combine.  simmer for about 45 minutes, or until slightly thickened.  add salt and pepper to taste, optional red pepper flakes.

Serve in bowls, optional freshly grated cheese on top.

Note: you may also add 2 ounces of pasta per serving to make a more substantial meal. Cook the pasta in salted water until al dente.


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