Braised Escarole Cannellini Beans Recipe 55 Food

ESCAROLE WITH CANNELLINI BEANS

Steps:

• Beans:
• 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.
• Escarole and assembly:
• 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.
• Do Ahead
• Beans can be cooked 4 days ahead. Cover and chill.

BRAISED BEANS

Steps:

• Soak the beans in water overnight. Drain, then transfer to a Dutch oven. Add 10 cups water, 2 sage leaves, the smashed garlic and 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat to medium low; cook until the beans are tender, about 1 hour. Drain, reserving the liquid. Discard the garlic and sage.
• Meanwhile, preheat a grill to high or preheat the oven to 475 degrees F.
• Return the beans to the Dutch oven. Add the sliced garlic, olive oil, the remaining 4 sage leaves, the tomato, 1 1/2 cups of the reserved cooking liquid, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the pot, uncovered, on the grill or in the oven; cook until creamy, 15 to 20 minutes. Add the parsley and more cooking liquid, if necessary. Season with salt and pepper and drizzle with olive oil.

BRAISED WHITE BEANS AND GREENS WITH PARMESAN

Steps:

• In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
• Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
• Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
• Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

SAUTEED ESCAROLE WITH GARLIC AND CANNELLINI BEANS

Steps:

• In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, and season with salt and pepper, to taste. Saute the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through.

ESCAROLE AND BEANS

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
• In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

ROSEMARY CANNELLINI BEANS

Steps:

• Drain the beans. Place them in a saucepan with the chicken stock, garlic, and rosemary.
• Cook for about 5 minutes, or until the beans are hot.
• Drain liquid from beans.
• Add pepper and salt, to taste.

BRAISED ESCAROLE & CANNELLINI BEANS RECIPE - (5/5)

Steps:

• Heat oil in a large pan over medium heat. Sauté onions, garlic and carrots together until onions become translucent, 3 minutes. Add beans, bay leaf, red pepper, cheese and stock. Bring to a simmer and stir in escarole. Cook, covered, until gravy thickens and flavors meld, about 15 minutes more. Season with salt and pepper to taste. To serve, divide escarole and beans evenly among 4 serving bowls. Garnish with freshly grated cheese, drizzle with olive oil and serve with warm, olive-oil-rubbed toast.

BRAISED CANNELLINI BEANS WITH ONIONS AND ARUGULA

Steps:

• Heat the olive oil in a 1-quart pot over a medium-high flame.
• Add the garlic and cook 30 seconds, stirring constantly; the garlic should become aromatic and just lightly golden (do not burn it or it will taste acrid).
• Stir in the chili pepper and cook 15 more seconds.
• Add the onion and cook, still stirring, about 2 minutes, or until the onion becomes translucent and soft.
• Stir in the pepper and parsley and cook 1 more minute.
• Fold in the rinsed and drained beans, and then stir in the tomato paste.
• Add enough cool water (or chicken broth if you happen to have it on hand) to cover the beans by 1/4 inch (about 1 and 1/2 cups, depending on the width of your pot).
• Season with the salt and bring to a gentle boil, uncovered.
• Cover and lower the heat to medium-low; cook for 5 minutes.
• Uncover, stir in the arugula, and cover again.
• Cook for another 15 minutes.
• Adjust the seasoning if needed and serve hot.