Raos Escarole And Beans Recipe 435 Food

ESCAROLE AND BEAN SOUP

Steps:

• Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
• Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.

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.

ESCAROLE, BEANS, SAUSAGE AND PEPPERS CHEAT SHEET

Steps:

• Preheat the oven or grill to 425 degrees F.
• Put the oil in a sheet tray, then tear off big clumps of the sausage and arrange in the oil in a single layer. Arrange the garlic, onion and red peppers around the sausage. Sprinkle with salt and pepper. Roast until the sausage is browned on the bottom, 8 to 10 minutes. Remove from the oven and add the beans, chicken stock, smoked paprika, escarole, juice from 1/2 lemon and salt. Gently toss together and place back in the oven for another 5 to 8 minutes, stirring halfway through.
• Remove from the oven and stir again. The escarole should be half the size now and easier to mix in with the rest of the ingredients. Serve over the ditalini or rice. Garnish with some juice from the remaining lemon half and grated Parmesan. This would also be wonderful in a fresh hoagie roll.

RAO'S ESCAROLE AND BEANS RECIPE - (4.3/5)

Steps:

• 1. Wash escarole in cold water. Cut off tough stem end and remove any damaged leaves. 2. Tear into medium sized pieces and boil in salted water for 5 minutes. Remove from heat, drain and submerge in cold water to stop the cooking process. 3. Drain. Squeeze the excess water out and blot dry. You can cover and refrigerate the escarole if not needed immediately. 4. Heat olive oil in a large saucepan over medium heat. Add the garlic and sauté for 2 minutes until golden brown 5. Stir in the beans. Add the stock, escarole, and salt and pepper. Lower the heat and cook for about 5 minutes or until hot, adding additional stock if you prefer a thinner soup. 6. Serve garnished with freshly grated Parmigiano Reggiano cheese. COOKING DRIED BEANS: Before cooking, dried beans must be presoaked in ten times as much water as beans, for a minimum of 4 hours, preferably 8. Drain the beans and place in a large saucepan with cold water (or unsalted broth), to cover by at least 2 inches. Bring to a boil over high heat. Lower the heat and simmer for about 1&1/2 hours or until tender, adding liquid as necessary so that the fully cooked beans are in a nice rich broth. Do not add salt or any acidic liquid or vegetables to uncooked beans or the beans will be tough. To be safe, add all seasonings, including salt, after the beans have softened. If you do not have time to prepare dried beans, canned beans, particularly cannellini beans, kidney beans, and chickpeas, are of high quality and can be used as substitutes.

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.

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.

SOPRANOS' ESCAROLE & BEANS SOUP

Steps:

• Trim off the base of the escarole and discard any bruised leaves. Wash the leaves in several changes of cold water, paying special attention to the central ribs where soil tends to collect. Stack the leaves and cut crosswise into 1-inch strips.
• In a large pot, cook the garlic in the olive oil over medium-low heat until golden.
• Add the escarole, tomatoes, and red pepper flakes. Cover and cook for 20 minutes, or until the escarole is tender.
• Add the broth and beans; cook for 20 minutes.
• Stir in the elbows and season to taste with salt and pepper.
• Cook 10 minutes more, or until the pasta is tender.
• Just before serving, sprinkle with the cheese.

ESCAROLE AND BEANS IN RED SAUCE

Steps:

• Soak the beans overnight. Drain and cover with 6 cups hot water and cook for 1 1/2 hours or until tender. Drain.
• Heat olive oil and chopped garlic for one minute.
• 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.
• Add Beans, Tomato Sauce, Diced Tomatoes and broth. Stir to combine.
• Simmer together uncovered for 45 minutes until slightly thickened.
• Add Salt and Pepper to taste.
• Serve in bowls with delicious crusty bread!