Escarole and Beans (Scarol’ n Beans)
This is a classic Cucina Povera dish. A hearty stew comprised of greens and beans. This is a really stick to your ribs type of dish. Perfect for feeding your family on budget as well! Admittedly not my favorite growing up, but I ate it and now as an adult I eat it with pleasure. Get out the crusty Italian bread, because this is a good one!
Escarole and Beans (Scarol’ n Beans)
A cozy Fall/Winter dish that I grew up eating.
Ingredients
- 2 Heads Escarole, washed and roughly chopped
- 1/2 Head Savoy Cabbage, washed and roughly chopped
- 1/2 lb Dry Roman/Cranberry beans
- 2 cloves Garlic
- 1/4 tsp Red pepper flakes
- 1-2 tbsp Olive oil
- S&P to taste
Instructions
- Soak beans in cold water for at least five hours or overnight.
- Into a pressure cooker, add 1/2lb of beans with 4 cups of water and 1/ tsp of salt. Cook for 10 minutes.
- Wash and chop escarole and cabbage. Boil each until fork tender in salted water. Drain and set aside.
- To a pot, add olive oil, garlic and red pepper flake. Add a cooked beans and seasoned with salt and pepper. Bring to a boil and simmer for 5 minutes. Now add cooked escarole and cabbage and simmer for an additional 5-10 minutes to marry the flavors. cover and let’s sit for 15 – 30 mins to what my family likes to call “insaporire” – become flavorful!
2 Comments
Gilda Benedetti
Hi, made this a couple of times and it brings me back to my childhood. There is a discrepancy in the two recipes though–one says add 4 cups of water to the beans and pressure coooker, the other says 5 cups. Also, one says pressure cook for 10 minutes and the other says 20 minutes.
Great recipe and so delicious.
Gilda
frannielovesfood@gmail.com
Hi Gilda! I corrected the site, the instructions on the bottom were an old recipe that I have since updated! thanks for catching that!