Escarole with Cannellini Beans

Ingredients for Escarole with Cannellini Beans

• 1 sweet onion, halved

• 1 head of garlic, halved crosswise

• 1 medium carrot, scrubbed

• 2 sprigs parsley

• 2 (3-inch) sprigs rosemary

• 2 sprigs sage

• 475ml dried cannellini beans, soaked overnight, drained

• 1/2 teaspoons freshly cracked black pepper

• 6 tablespoons olive oil, divided

• 2 garlic cloves, thinly sliced

• 2 bay leaves

• 1 tablespoon chopped parsley

• 1/2 teaspoons crushed red pepper flakes

• 1 head of escarole, leaves torn

• 30g finely grated Parmesan

Bring onion, garlic, carrot, parsley, rosemary, sage, beans, pepper, and 1925ml 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.

Heat 4 tablespoons 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 120ml 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 475ml beans and 240ml bean cooking liquid. Bring to a simmer; season with salt and pepper. Stir in Parmesan a bit at a time, followed by remaining 2 tablespoons oil. Divide among bowls.

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

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.