Escarole with Cannellini Beans

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. 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. 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. 3.

   Beans can be cooked 4 days ahead. Cover and chill.