Escarole and Beans (Scarol’ n Beans)

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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.

Course Main Course

Cuisine Italian

Keyword escarole, escarole and beans

Servings 6 people

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!

Recipe

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 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!