Escarole And Beans In Red Sauce

1. 1

   Soak the beans overnight. Drain and cover with 6 cups hot water and cook for 1 1/2 hours or until tender. Drain.

2. 2

   Heat olive oil and chopped garlic for one minute.

3. 3

   Add chopped escarole and cook until wilted down. This will look like a lot of greens, but by the end will cook down until almost nothing.

4. 4

   Add Beans, Tomato Sauce, Diced Tomatoes and broth. Stir to combine.

5. 5

   Simmer together uncovered for 45 minutes until slightly thickened.

6. 6

   Add Salt and Pepper to taste.

7. 7

   Serve in bowls with delicious crusty bread!

* Per serving · 4 servings · Values may vary.

No additional tips available.