Escarole With Cannellini Beans Recipe

Name: Escarole With Cannellini Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sweet onion, halved; 1 head of garlic, halved crosswise; 1 medium carrot, scrubbed; 2 sprigs parsley; 2 (3-inch) sprigs rosemary; 2 sprigs sage; 2 cups dried cannellini beans, soaked overnight, drained; 1/2 teaspoon freshly cracked black pepper; 6 tablespoons olive oil, divided; 2 garlic cloves, thinly sliced; 2 bay leaves; 1 tablespoon chopped parsley; 1/2 teaspoon crushed red pepper flakes; 1 head of escarole, leaves torn; 1 ounce finely grated Parmesan

Servings: persons

1 sweet onion, halved
1 head of garlic, halved crosswise
1 medium carrot, scrubbed
2 sprigs parsley
2 (3-inch) sprigs rosemary
2 sprigs sage
2 cups dried cannellini beans, soaked overnight, drained
1/2 teaspoon freshly cracked black pepper
6 tablespoons olive oil, divided
2 garlic cloves, thinly sliced
2 bay leaves
1 tablespoon chopped parsley
1/2 teaspoon crushed red pepper flakes
1 head of escarole, leaves torn
1 ounce finely grated Parmesan

1
Bring onion, garlic, carrot, parsley, rosemary, sage, beans, pepper, and 8 cups water to a boil in a large saucepan, skimming foam as needed from surface. Reduce heat and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 75-90 minutes. Season generously with salt and let beans cool in their liquid. Discard vegetables and herbs.
2
Heat 4 Tbsp. oil in a large pot over medium. Cook garlic, stirring occasionally, until softened and beginning to brown around edges, about 3 minutes. Add bay leaves, parsley, and red pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds. Stir in escarole a handful at a time, letting wilt before adding the next batch, until all the escarole is wilted, about 5 minutes. Add 1/2 cup water and bring to a simmer. Reduce heat, cover pot, and cook, stirring occasionally and maintaining a gentle simmer, until escarole is very tender, 20-25 minutes. Add 2 cups beans and 1 cup bean cooking liquid. Bring to a simmer; season with salt and pepper. Stir in Parmesan a bit at a time, followed by remaining 2 Tbsp. oil. Divide among bowls.
3
Beans can be cooked 4 days ahead. Cover and chill.

841

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 sweet onion, halved, 1 head of garlic, halved crosswise, 1 medium carrot, scrubbed, 2 sprigs parsley, and more.

Yes, Escarole With Cannellini Beans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Escarole With Cannellini Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions