White Beans with Escarole Recipe

Name: White Beans with Escarole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon minced shallot; 2 teaspoons finely grated lemon zest; 1/4 cup fresh lemon juice; Pinch of sugar; Salt and freshly ground pepper; 1/2 cup extra-virgin olive oil; Two 15-ounce cans cannellini beans, drained and rinsed; 1 tablespoon chopped flat-leaf parsley; 1/2 pound pancetta, sliced 1/4 inch thick and cut into 1/2-inch pieces; Two 1-inch-thick slices of peasant bread, torn into 1/2-inch pieces (2 cups), toasted; Two 1-pound heads of escarole, tough dark leaves discarded, inner leaves torn into bite-size pieces

Servings: persons

1 tablespoon minced shallot
2 teaspoons finely grated lemon zest
1/4 cup fresh lemon juice
Pinch of sugar
Salt and freshly ground pepper
1/2 cup extra-virgin olive oil
Two 15-ounce cans cannellini beans, drained and rinsed
1 tablespoon chopped flat-leaf parsley
1/2 pound pancetta, sliced 1/4 inch thick and cut into 1/2-inch pieces
Two 1-inch-thick slices of peasant bread, torn into 1/2-inch pieces (2 cups), toasted
Two 1-pound heads of escarole, tough dark leaves discarded, inner leaves torn into bite-size pieces

1
In a bowl, combine the shallot, lemon zest, lemon juice and sugar.
2
Season with salt and pepper; let sit for 10 minutes.
3
Whisk in 6 tablespoons of the oil.
4
Transfer 1/4 cup of the dressing to a bowl, add the beans and parsley and let stand for 30 minutes.
5
In a skillet, cook the pancetta over moderate heat, stirring, until crisp, about 7 minutes.
6
Using a slotted spoon, transfer the pancetta to a plate.
7
Heat the remaining 2 tablespoons of oil in the skillet, then stir in the toasted bread and toss to coat.
8
Add the bread to the beans with the escarole and remaining dressing.
9
Season with salt and pepper, toss and serve.

272

kcal

Calories

Fat

Carbs

Fat Carbs

* 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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 11 ingredients. The key ingredients include: 1 tablespoon minced shallot, 2 teaspoons finely grated lemon zest, 1/4 cup fresh lemon juice, Pinch of sugar, and more.

Yes, White Beans with Escarole 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!

White Beans with Escarole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions