Escarole and Beans

Recipe

2 heads Escarole washed and roughly chopped
1/2 head Cabbage, washed and roughly chopped
*1/2 lb dry Roman/Cranberry beans
2 cloves garlic
1/4 tsp Red pepper flake
1-2 tbsp Olive oil
S&P to taste

Soak beans in cold water for at least five hours or overnight.
Wash and chop escarole and cabbage. Boil each until fork, tender and salted water.
Drain and set aside.
Into a pressure cooker, add 1/2lb of beans with 5 cups of water and 1/2 tbsp of salt. Cook for 20 minutes.
To a pot, add a cooked beans and seasoned with salt and pepper, 2 whole garlic cloves and red pepper flakes. Bring to a boil and simmer for10 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!