Escarole with Cannellini Beans
“This Escarole with Cannellini Beans recipe is a comforting and flavorful dish that celebrates the simplicity and richness of Italian cuisine. Tender cannellini beans are simmered to perfection with aromatic herbs and vegetables, creating a hearty base that complements the robust flavors of escarole.
The dish is finished with a touch of Parmesan cheese and olive oil, adding a creamy texture and enhancing the earthy notes of the beans and escarole. Perfectly balanced and satisfying, this recipe is ideal for a cozy dinner or as a wholesome side dish.”
Escarole with Cannellini Beans
Ingredients:
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
2 cups dried cannellini beans, soaked overnight, drained
½ teaspoon freshly cracked black pepper
Kosher salt
ESCAROLE AND ASSEMBLY
6 tablespoons olive oil, divided
2 garlic cloves, thinly sliced
2 bay leaves
1 tablespoon chopped parsley
½ teaspoon crushed red pepper flakes
1 head of escarole, leaves torn
1 ounce finely grated Parmesan
Kosher salt, freshly ground pepper
Instructions:
BEANS
Step 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.
Step 2
Do Ahead: Beans can be cooked 4 days ahead. Cover and chill.
ESCAROLE AND ASSEMBLY
Step 3
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 ½ cup water and bring to a simmer.
Step 4
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.
Notes:
Beans Preparation: The beans are simmered with aromatic vegetables (onion, garlic, carrot) and herbs (parsley, rosemary, sage) until tender, creating a flavorful base for the dish. This slow-cooking method ensures the beans absorb all the herbal essences and become creamy in texture.
Make Ahead: The beans can be cooked in advance and stored in their cooking liquid, making them convenient for quick assembly when preparing the dish later. This allows for better flavor melding over time.
Escarole Cooking: The escarole is cooked with garlic, bay leaves, parsley, and red pepper flakes in olive oil until wilted and tender. Adding water helps to steam and soften the escarole further, ensuring a silky texture.
Assembly: After the escarole is tender, cooked beans and some of their liquid are added to the pot. This combines all the flavors and textures together. The addition of Parmesan cheese enriches the dish with a nutty and savory depth.
Final Seasoning: Seasoning with salt and pepper at the end ensures the flavors are balanced. The dish is finished with a drizzle of olive oil to enhance its richness and mouthfeel.
Serving: Serve the Escarole with Cannellini Beans hot, allowing the flavors to meld further. It’s a hearty dish that can stand alone as a main course or be served as a side to complement other dishes.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Saturated Fat: 3 g | Trans Fat: 0 g | Cholesterol: 3 mg | Sodium: 400 mg | Total Carbohydrates: 39 g | Dietary Fiber: 12 g | Sugars: 4 g | Protein: 14 g
Frequently Asked Questions:
Can I use canned cannellini beans instead of dried beans?
Yes, you can substitute canned cannellini beans.
Use about 4 cups of drained and rinsed canned beans in place of the dried beans.
How can I speed up the cooking time for the beans?
If you’re short on time, you can use a pressure cooker to cook the soaked beans.
They will cook in about 20-30 minutes under pressure.
What can I substitute for escarole if I can’t find it?
You can use other leafy greens such as kale, Swiss chard, or spinach as substitutes for escarole.
Is it necessary to soak the dried cannellini beans overnight?
Soaking the beans overnight helps to reduce cooking time and improves digestibility.
However, if you forget to soak them, you can use the quick soak method by boiling them for 1-2 minutes and then letting them sit for an hour before cooking.
Can I freeze this dish?
Yes, you can freeze Escarole with Cannellini Beans.
Allow it to cool completely before transferring to airtight containers or freezer bags.
Thaw overnight in the refrigerator before reheating.
What can I serve with Escarole with Cannellini Beans?
This dish pairs well with crusty bread, grilled chicken, or a side of rice.
It’s hearty enough to serve as a main dish or as a side alongside other Italian-inspired dishes.
How do I adjust the seasoning if I use canned beans instead of dried?
Since canned beans are already salted, reduce the amount of additional salt you add during cooking.
Taste and adjust seasoning accordingly.
Can I make this dish vegetarian?
Yes, you can make this dish vegetarian by using vegetable stock instead of chicken stock and omitting the Parmesan cheese or using a vegetarian substitute.
What does wilting the escarole mean?
Wilting the escarole involves cooking it briefly in oil until it becomes tender and reduces in volume.
This helps to soften its texture and integrate flavors.
How do I store leftovers of Escarole with Cannellini Beans?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheat gently on the stovetop or in the microwave until heated through before serving.