5 Best Escarole and Beans family's new favorite!

Whether you are a college student just starting your very own culinary experiments or a skilled cook with lots of dinner events under your belt, there is always something brand-new to learn more about cooking. We hope these Escarole and Beans recipe and tips can help you in your kitchen area tonight, as well as get used to incredible home-cooked meals.

There are two versions of escarole and beans; the regular white version and cooking in red sauce. Both are delicious, so I will share both recipes here. My favorite is the white version, but I think both.

Provide garlic, more or less depending on preference.
Use extra virgin olive oil.
Provide small to medium heads of Escarole.
Prepare cans of Cannellini Beans(Do not drain.).
Use ground black pepper.
Use dried oregano.
Prepare dried basil.
You need to prepare water, use the cans from the beans.

Short Tips:

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Begin by cutting a half inch off of the bottom of the escarole, the stem, then chop up the leaves..
After that, thoroughly clean the leaves at least 3 times, to get out all of the dirt. Trust me, I did not do this once and although it tasted it great, the grittiness ruined it..
Heat a large pot over medium heat, once hot add the olive oil. Slice or dice up some garlic, then add to the pot to brown. You may either keep the garlic in the pot or take it out once it is browned, depending on your preference..
Add the escarole to the pot. Depending on how much you have, you may have to divide it up. Let the escarole sweat for a few minutes, then add the rest of the escarole. Once all of the escarole is in the pot, saute the escarole with the lid on the pot. Approximately 10-15 minutes.
The escarole will reduce in size. Once it has wilted, remove the lid, add the pepper, oregano, and basil. Let it cook altogether for another 10-15 minutes..
At this point, add the two cans of beans, fill the empty cans with water and add the water into the pot. Turn the heat to high..
Bring to a boil, reduce the heat to medium high, and then let it boil for 20-30 minutes. Stir occasionally. Here, check the consistency of the beans. If they are done to your preference, then you are done. I will usually let it boil for an additional 20-30 minutes. I like my broth to be a bit thicker than most..
Enjoy!.

This hearty and healthy White Bean & Escarole soup is the perfect wintertime meal, and is quick to make! I think soup is something that most of us forget about a lot of the time. The original version of this recipe calls for cannellini beans, but any light-colored bean works. Branch out by trying escarole, a pleasantly bitter selection that contains more fiber than other common salad greens. It works in both raw and cooked.

A terrific, home-cooked meal is the example everybody remember. Making use of these Escarole and Beans recipe to boost your cooking coincides as an athlete who keeps training-- the much more you do it, the better you obtain, learn as much as you can about cooking. The even more recipe you have, the much better your dishes will certainly taste.

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