If you’ve been on the hunt for a comforting, nutritious, and downright delicious meal, this Escarole and Beans Recipe is an absolute must-try. It brings together tender escarole greens and creamy cannellini beans, beautifully melded with garlic, onions, and a gentle kick of red pepper flakes. The result is a hearty, soul-warming dish that feels both wholesome and indulgent. Whether you’re looking for an easy weeknight dinner or a dish to impress friends, this recipe fits the bill with its vibrant flavors and cozy textures that make every bite so satisfying.
Ingredients You’ll Need
The beauty of this Escarole and Beans Recipe lies in its simplicity. Every ingredient plays a vital role in building layers of flavor and texture, creating a dish that’s as elegant as it is approachable.
- Extra virgin olive oil: Provides a rich, fruity base that brings all the flavors together with just the right amount of silkiness.
- Yellow onion: Adds sweetness and depth when sautéed until tender and fragrant.
- Garlic cloves: Infuse the dish with an irresistible aroma and savory punch.
- Red pepper flakes: Lend a subtle heat that wakes up the palate without overwhelming the delicate flavors.
- Escarole: The star green of the dish, lending a slight bitterness that pairs beautifully with creamy beans.
- Vegetable or chicken broth: Creates a flavorful cooking liquid that softens the escarole and blends everything seamlessly.
- Cannellini beans: Bring creamy texture and hearty protein, making the dish wonderfully filling.
- Salt and pepper: Essential for seasoning and balancing flavors perfectly.
How to Make Escarole and Beans Recipe
Step 1: Sauté the aromatics
Start by heating the extra virgin olive oil in a large pot over medium heat. Once shimmering, add the sliced yellow onion, chopped garlic, and a pinch of red pepper flakes. Sauté these together for about 5 minutes until the onions soften and turn translucent, releasing an inviting, fragrant base that sets the tone for the entire dish.
Step 2: Wilt the escarole
Add the chopped escarole to the pot along with half of your broth. Cover the pot and let it cook for about 10 minutes until the escarole becomes tender and wilted. This step softens the greens beautifully and allows them to absorb those aromatic flavors from the sautéed onions and garlic.
Step 3: Blend in beans and broth
Remove the lid, then pour in the remaining broth and your drained, rinsed cannellini beans. Stir everything together and let it simmer uncovered for another 10 minutes. This not only heats the beans through but also lets the broth reduce slightly, intensifying the dish’s flavor.
Step 4: Season to perfection
Finally, season the dish with salt and freshly ground black pepper to your liking. Taste and adjust as needed, because seasoning is what transforms this simple mixture into something truly memorable. Your Escarole and Beans Recipe is now ready to be enjoyed!
How to Serve Escarole and Beans Recipe
Garnishes
To elevate your bowl of escarole and beans, consider sprinkling fresh parmesan cheese for a savory, creamy element or nutritional yeast for a vegan-friendly boost of umami. A few extra red pepper flakes can add a lively pop of heat if you like a bit more spice. A drizzle of good-quality olive oil right before serving also adds that lovely richness that ties everything together.
Side Dishes
This Escarole and Beans Recipe pairs wonderfully with crusty artisan bread to soak up every bit of the flavorful broth. For a heartier meal, serve alongside a simple roasted chicken or grilled sausage. A fresh green salad with lemon vinaigrette can add a bright contrast to the earthy beans and greens.
Creative Ways to Present
For a more casual vibe, serve this dish straight from the pot family-style, inviting everyone to dig in. If you want to dress it up, consider layering the stew in shallow bowls and topping with microgreens or toasted pine nuts for some crunch and color. You can even spoon this over creamy polenta or toasted baguette slices for a rustic appetizer or light main course.
Make Ahead and Storage
Storing Leftovers
Your Escarole and Beans Recipe keeps very well in the refrigerator for up to four days. Store leftovers in an airtight container to preserve flavors and freshness. It tastes even better the next day once the flavors have melded even more.
Freezing
You can freeze this dish, too! Transfer cooled portions into freezer-safe containers or bags and store for up to three months. Just remember that the texture of escarole may soften a bit after freezing, but the flavor remains wonderful.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to warm through evenly. If the mixture looks too thick, add a splash of broth or water to loosen it up. Microwave reheating works well too, using medium power and stirring halfway through to prevent hot spots.
FAQs
Can I use other greens instead of escarole?
Absolutely! While escarole has a unique slightly bitter flavor and sturdy texture, you can substitute with other hearty greens like kale, Swiss chard, or even spinach. Just keep in mind the cooking time may vary slightly depending on the green you choose.
Is this dish suitable for vegans?
Yes, this Escarole and Beans Recipe is naturally vegan as written, especially if you use vegetable broth and skip the parmesan cheese garnish or replace it with nutritional yeast for that cheesy flavor.
How spicy is this recipe?
The red pepper flakes add a gentle warmth without overwhelming the other flavors. You can easily adjust the spice by increasing or reducing the amount of red pepper flakes or leaving them out entirely if you prefer mild dishes.
Can I use dried beans instead of canned?
You can, but remember to soak and cook dried beans fully before adding them to this recipe. Canned beans are a huge time-saver and work perfectly for this dish without sacrificing flavor or texture.
What is the best way to wash escarole?
Escarole tends to trap dirt between its leaves, so it’s best to separate the leaves and rinse them thoroughly under cold running water. Using a salad spinner afterwards can help dry the leaves well, which prevents excess water from diluting your dish.
Final Thoughts
There is something truly special about this Escarole and Beans Recipe — it’s an effortless way to create a nourishing and flavorful meal with ingredients you might already have on hand. It warmly invites you to savor each spoonful while enjoying the simple pleasure of homemade cooking. I can’t wait for you to try it and make it your own cozy, go-to favorite!
Print
Escarole and Beans Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A hearty and comforting recipe featuring tender escarole and creamy cannellini beans simmered with garlic, onions, and red pepper flakes. This savory dish is perfect as a warm side or a light vegetarian main course, highlighting simple ingredients with vibrant flavors.
Ingredients
Vegetables and Aromatics
- 1 medium yellow onion, sliced
- 4 cloves garlic, chopped
- 1 large head escarole, chopped, washed and dried
Liquids and Seasonings
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups vegetable or chicken broth, divided
- Pinch of red pepper flakes
- Salt and pepper to taste
Beans
- 2 15-ounce cans cannellini beans, drained and rinsed
Instructions
- Heat the olive oil: Add 2 tablespoons of extra virgin olive oil to a large pot over medium heat and allow it to warm up.
- Sauté aromatics: Once the oil is hot, add the sliced onion, chopped garlic, and a pinch of red pepper flakes. Sauté for about 5 minutes until the onions are softened and the garlic becomes fragrant, careful not to burn the garlic.
- Cook escarole: Add the chopped escarole and half of the broth (3/4 cup) to the pot. Cover the pot and cook for about 10 minutes until the escarole has completely wilted, stirring occasionally to prevent sticking.
- Add beans and broth: Remove the cover, pour in the remaining broth (3/4 cup) along with the drained and rinsed cannellini beans. Stir well to combine all ingredients and cook uncovered for an additional 10 minutes, allowing the flavors to meld.
- Season and serve: Taste and season with salt and pepper as desired. Serve the escarole and beans warm, optionally accompanied by crusty bread, extra red pepper flakes, fresh parmesan cheese, or nutritional yeast for added flavor.
Notes
- For a vegan option, use vegetable broth and skip the parmesan cheese or substitute with nutritional yeast.
- Be sure to wash escarole thoroughly to remove any grit or dirt trapped in the leaves.
- This dish pairs beautifully with crusty bread for dipping into the flavorful broth.
- If you prefer a thicker consistency, mash some of the beans against the side of the pot before cooking uncovered.
- Adjust the amount of red pepper flakes according to your spice preference.
