Escarole And Beans In Red Sauce Recipes

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!

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.

OLD WORLD ESCAROLE AND BEANS

Steps:

• Place bacon in a large skillet over medium-high heat. Cook until crisp, 7 to 8 minutes. Remove the bacon and reserve the drippings in the pan. Add olive oil to the drippings and heat for 1 minute. Add the escarole; cook and stir for 3 to 4 minutes. Stir in the garlic, and continue cooking and stirring until fragrant, about 1 minute. Pour in the chicken broth and beans, and season with red pepper flakes. Simmer for 5 to 7 minutes. Ladle into bowls to serve and top with the crumbled bacon and Parmesan cheese.