Escarole with Cannellini Beans
A hearty Italian-inspired dish combining tender cannellini beans with wilted escarole, aromatic herbs, and Parmesan cheese. This comforting meal features beans slowly simmered with vegetables and herbs, then combined with garlicky escarole for a nutritious and flavorful result.
Ingredients
- •1 whole sweet onion
- •1 head garlic
- •1 whole carrot
- •2 sprigs parsley
- •2 sprigs rosemary
- •2 sprigs sage
- •2 cups dried cannellini beans
- •½ teaspoon black pepper
- •6 tablespoons olive oil
- •2 cloves garlic
- •2 leaves bay leaves
- •1 tablespoon parsley
- •½ teaspoon red pepper flakes
- •1 head escarole
- •1 ounce Parmesan
Cooking Instructions
- 1.
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.
90 min
- 2.
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.
35 min
- 3.
Beans can be cooked 4 days ahead. Cover and chill.