Escarole and Beans

Name: Escarole and Beans
Total time: 9600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 head Escarole; 1 1/2 cup Dried white (cannelini) beans; 1 can Chicken stock; 2 Italian sausage, no casings; 1 Red pepper flakes; 2 tbsp Extra virgin olive oil; 1 tbsp Butter

Valerie Milici @cook_3011417

I'm Italian and this is one of my favorite, as simple recipes! Traditionally this is made with no sausage or puréed beans, so feel free to skip those steps, it is still delicious!

Valerie Milici @cook_3011417

I'm Italian and this is one of my favorite, as simple recipes! Traditionally this is made with no sausage or puréed beans, so feel free to skip those steps, it is still delicious!

Saved

Ingredients

2 hours 40 mins

4 servings

1/2 headEscarole
1 1/2 cupDried white (cannelini) beans
1 canChicken stock
2Italian sausage, no casings
1Red pepper flakes
2 tbspExtra virgin olive oil
1 tbspButter

Saved

Steps

2 hours 40 mins

1

Once beans are cooked, remove about 1/3 and purée in a food processor, add puréed beans back to cooked whole beans.
2

Put beans in a large pot and cover with at least 3 inches of water. Add more as needed. Turn stove to medium, bring to a boil, and reduce heat. Let beans simmer for 2 hours or until fully cooked.
3

Remove casings from the sausage and sauté until fully cooked, break the sausage into small pieces as its cooking.
4

Add cooked sausage, butter, chicken stock, and pepper flakes to beans
5

Heat olive oil in a pan and sauté escarole until cooked (3-5 minutes). Add escarole to beans.
6

Let simmer for at least 10 more minutes and then enjoy (suggestion: with some nice Italian bread)!