Beans and Escarole

I can provide you with a traditional Italian recipe for preparing beans with escarole, a simple but flavorful dish typical of home cooking. Here’s how to do it.

Ingredients

• 400 g of cannellini beans (fresh or dried soaked and then cooked, or canned)
• 1 bunch of escarole
• 2 cloves of garlic
• Chili pepper (to taste)
• Extra virgin olive oil
• Salt

Preparation

1. If you are using dried beans, remember to soak them the night before. The following day, drain them and cook them in plenty of lightly salted water until they are tender.
2. Clean the escarole by removing the damaged leaves and the hard base. Wash the leaves under running water and tear them into pieces with your hands.
3. In a large pan, heat a drizzle of extra virgin olive oil and garlic. If you like, you can add a small piece of chili pepper.
4. Add the escarole and let it wilt for a few minutes. Add a slight sprinkle of salt.
5. When the escarole has wilted, add the beans. If you are using canned beans, drain them from the preservation water and rinse them before adding.
6. Cook everything for another 5-10 minutes, so that the flavors blend well together.
7. Adjust the salt to taste and serve hot, with an additional drizzle of raw oil if you prefer.

Curiosity

This dish has very humble origins and was a cost-effective but nutritious solution for the meals of many Italian families in the past. Today, it is considered comfort food and is often prepared in the cold season for its warming properties and the feeling of fullness it provides.