Raos Escarole And Beans Recipe 435

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 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, PEPPERONI AND BEANS

Steps:

• In a large saute pan with a lid, add olive oil and heat to medium. Add the diced pepperoni and saute a few minutes. Add the clean escarole and toss.
• Add the chicken broth and heat till simmering. Lastly, add the cannellini beans. Heat through till the escarole is very tender.
• Delish!

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.