Escarole with Cannellini Beans

Ingredients for Escarole with Cannellini Beans

• 1 sweet onion, halved

• 1 spicchio d'aglio, tagliato a metà trasversalmente

• 1 medium carrot, scrubbed

• 2 sprigs parsley

• 2 (3-inch) sprigs rosemary

• 2 sprigs sage

• 475ml dried cannellini beans, soaked overnight, drained

• 1/2 teaspoons freshly cracked black pepper

• 6 cucchiai di olio d'oliva, divisi

• 2 spicchi d'aglio, affettati sottilmente

• 2 foglie di alloro

• 1 tablespoon chopped parsley

• 1/2 cucchiaini di fiocchi di peperoncino rosso tritato

• 1 head of escarole, leaves torn

• 30g finely grated Parmesan

Bring onion, garlic, carrot, parsley, rosemary, sage, beans, pepper, and 1925ml water to a boil in a large saucepan, skimming foam as needed from surface. Reduce heat and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 75–90 minutes. Season generously with salt and let beans cool in their liquid. Discard vegetables and herbs.

Heat 4 tablespoons oil in a large pot over medium. Cook garlic, stirring occasionally, until softened and beginning to brown around edges, about 3 minutes. Add bay leaves, parsley, and red pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds. Stir in escarole a handful at a time, letting wilt before adding the next batch, until all the escarole is wilted, about 5 minutes. Add 120ml water and bring to a simmer. Reduce heat, cover pot, and cook, stirring occasionally and maintaining a gentle simmer, until escarole is very tender, 20–25 minutes. Add 475ml beans and 240ml bean cooking liquid. Bring to a simmer; season with salt and pepper. Stir in Parmesan a bit at a time, followed by remaining 2 tablespoons oil. Divide among bowls.

Beans can be cooked 4 days ahead. Cover and chill.

Avvertenza

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