Escarole and beans is an ancient recipe typical of my land, Campania. A healthy and genuine dish that is easy to make and can be enjoyed for both lunch and dinner. A dish that reminds us of the times of poverty our grandparents experienced, bringing to the table what the land offered thanks to their sweat and sacrifice.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Escarole and Beans
- 1 head smooth escarole
- 10.5 oz beans
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- 1 chili peppers
- to taste salt
Tools
- 1 Saucepan
Steps for Escarole and Beans
First, soak the dry beans overnight. The following morning, rinse the beans well, place them in a large pot and cover with cold water. Cook on low heat for 40 minutes. When the beans are tender, adjust the salt. Meanwhile, clean the head of escarole by removing the tougher outer leaves. Wash the escarole well, leaving it in cold water for 10 minutes. After that, remove the excess water and cut the leaves in half. Take a large pan and sauté a clove of garlic with a drizzle of oil, then add the escarole and a bit of chili for spice. Then adjust the salt, and let it flavor for a few minutes. When the escarole has softened, remove the garlic and add it to the pot of beans. Let everything rest for about ten minutes on low heat for a creamy soup.
Serve the escarole hot and enjoy your meal!
Maria Rosaria.
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