Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, escarole and beans. It is one of my favorites food recipes. This time, I’m gonna 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. Season with salt and pepper, to taste.
Escarole and Beans is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Escarole and Beans is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook escarole and beans using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Escarole and Beans:
- Prepare 3 cloves garlic, more or less depending on preference
- Prepare 1-2 tbsp extra virgin olive oil
- Get 2 small to medium heads of Escarole
- Get 2 (19 oz) cans of Cannellini Beans(Do not drain.)
- Prepare 2 tsp ground black pepper
- Make ready 1 tsp dried oregano
- Take 1 tsp dried basil
- Get 19 oz water, use the cans from the beans
Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth. This recipe is from Palizzi Social Club in Philadelphia, PA. While the beans simmer, heat the olive oil in a skillet over medium. Greens and Beans is Escarole and white beans.
Steps to make Escarole and Beans:
- Begin by cutting a half inch off of the bottom of the escarole, the stem, then chop up the leaves.
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- Enjoy!
An Italian dish made often during the depression days. Escarole and beans is a nutritious light meal that can be enjoyed any time of day. This recipe has been passed down from generation to generation and has sustained many families during tough. Branch out by trying escarole, a pleasantly bitter selection that contains more fiber than other common salad greens. It works in both raw and cooked.
So that’s going to wrap this up with this exceptional food escarole and beans recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
