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!