Escarole and Cannellini Bean Stew

Escarole and Cannellini Bean Stew
Photo by Iain Bagwell

Ingredients

  • 2 cans (14.5 oz. each) cannellini beans, drained and rinsed
  • Freshly grated parmesan cheese
  • 3 qts. roughly chopped escarole (about 2 heads)
  • 3 cups reduced-sodium chicken broth
  • 4 canned peeled tomatoes, quartered
  • 3 qts. roughly chopped escarole (about 2 heads)
  • About 2 tbsp. extra-virgin olive oil
  • + 10 more ingredients
    • Salt
    • ½ teaspoon freshly ground black pepper
    • 3 cups reduced-sodium chicken broth
    • Salt
    • 2 tablespoons minced garlic
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon red chile flakes
    • 3 ounces pancetta, cut into 1/2-in. dice (1/2 cup)
    • ½ teaspoon red chile flakes
    • 3 ounces pancetta, cut into 1/2-in. dice (1/2 cup)

1. Heat 2 tbsp. olive oil in a 4- to 5-qt. pan over medium heat. Add pancetta and cook 2 minutes. Then add garlic and chile flakes; cook, stirring often, until garlic turns pale gold. Add tomatoes, broth, beans, and pepper. Cook, uncovered, 5 minutes. 2. Add escarole and cook, covered, 10 minutes...

View full recipe at My Recipes

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