Escarole and Beans

Name: Escarole and Beans
Total time: 5400 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 3 cloves garlic, more or less depending on preference; 1-2 tbsp extra virgin olive oil; 2 small to medium heads of Escarole; 2 (19 oz) cans of Cannellini Beans(Do not drain.); to taste Ground black pepper; 1 tsp dried oregano; 1 tsp dried basil; 19 oz water, use the cans from the beans

J.A.B. @jbn3nyc

Bronx, New York

This recipe has been passed down from my Grandma to my pops and then to me. But they never wrote it down, you basically learned to make this dish by watching them cook. Things, such as sausage, crushed red pepper, may be added, but this is a great dish as is.

Finally, it is neither soup, nor stew. It is pretty much in between. The spices are an estimate, add to suit your own tastes. #mycookbook

Enjoy!

Finally, it is neither soup, nor stew. It is pretty much in between. The spices are an estimate, add to suit your own tastes. #mycookbook

Enjoy!

J.A.B. @jbn3nyc

Bronx, New York

Finally, it is neither soup, nor stew. It is pretty much in between. The spices are an estimate, add to suit your own tastes. #mycookbook

Enjoy!

Finally, it is neither soup, nor stew. It is pretty much in between. The spices are an estimate, add to suit your own tastes. #mycookbook

Enjoy!

Saved

Ingredients

50-90 minutes

4-6 servings

3 clovesgarlic, more or less depending on preference
1-2 tbspextra virgin olive oil
2small to medium heads of Escarole
2 (19 oz)cans of Cannellini Beans(Do not drain.)
to tasteGround black pepper
1 tspdried oregano
1 tspdried basil
19 ozwater, use the cans from the beans

Saved

Steps

50-90 minutes

1

Begin by cutting a half inch off of the bottom of the escarole, the stem, then chop up the leaves.
2

After that, thoroughly clean the leaves at least 3 times, to get out all of the dirt. Trust me, I did not do this once and although it tasted it great, the grittiness ruined it.
3

Heat a large pot over medium heat, once hot add the olive oil. Slice or dice up some garlic, then add to the pot to brown. You may either keep the garlic in the pot or take it out once it is browned, depending on your preference.
4

Add the escarole to the pot. Depending on how much you have, you may have to divide it up. Let the escarole sweat for a few minutes, then add the rest of the escarole. Once all of the escarole is in the pot, saute the escarole with the lid on the pot. Approximately 10-15 minutes
5

The escarole will reduce in size. Once it has wilted, remove the lid, add the pepper, oregano, and basil. Let it cook altogether for another 10-15 minutes.
6

At this point, add the two cans of beans, fill the empty cans with water and add the water into the pot. Turn the heat to high.
7

Bring to a boil, reduce the heat to medium high, and then let it boil for 20-30 minutes. Stir occasionally. Here, check the consistency of the beans. If they are done to your preference, then you are done. I will usually let it boil for an additional 20-30 minutes. I like my broth to be a bit thicker than most.
8

Enjoy!

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J.A.B. @jbn3nyc

on December 05, 2016 02:06

Bronx, New York

Since I was a kid, I remember sitting in the kitchen to watch and/or help my parents. As I grew up, I decided to try their recipes and experiment with different recipes. Some were very good and I re-make them all of the time. Others? Yeah, I never tried them again. All of the recipes that I post are the very good ones.Also, while growing up, my pops suffered from high blood pressure, so my mom stopped adding sodium. Since that is how I was raised, all of the dishes that I post do not have any extra sodium added to it. A lot of friends and family who try my recipes, either do not notice nor miss it. But in no way am I saying not to add salt if you use my recipes. If you want to add it, then go for it.In closing, I hope that you enjoy my recipes. If you use any, then please post pictures. Enjoy!