Best Navy Bean And Escarole Stew With Feta And Olives Recipes

MEDITERRANEAN STEW WITH NAVY BEANS

Mediterranean Stew with Navy Beans image

Fresh sage and rosemary add Mediterranean flavor to this hearty stew made with navy beans, tomato, and red bell pepper.

Provided by Alice Waugh

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 medium onion, chopped
1 large tomato, chopped
1 medium red bell pepper, chopped
3 cloves garlic, coarsely chopped
4 leaves fresh sage
1 sprig fresh rosemary
¼ teaspoon red pepper flakes, or more to taste
salt and freshly ground black pepper to taste
3 (16 ounce) cans navy beans, rinsed and drained
1 bay leaf
3 cups water, or as needed to cover
2 tablespoons finely chopped fresh chives, or to taste

Steps:

Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomato and bell pepper; cook until pepper has softened, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in sage, rosemary, pepper flakes, salt, and pepper. Reduce heat to low and cook for 5 minutes.
Transfer vegetable mixture to a large pot with beans and bay leaf over medium heat. Add enough water to cover. Cook, stirring occasionally and adding more water, a little at a time, if it looks like the beans are getting dry, about 30 minutes.
Sprinkle with chives and serve.

Nutrition Facts : Calories 338.5 calories, Carbohydrate 51.2 g, Fat 7.9 g, Fiber 12.8 g, Protein 17.9 g, SaturatedFat 1.2 g, Sodium 1023.2 mg, Sugar 3.1 g

NAVY BEAN AND ESCAROLE STEW WITH FETA AND OLIVES

Navy Bean and Escarole Stew with Feta and Olives image

There's no stock in this wintry vegetarian stew recipe-it relies on the starchy bean cooking liquid for its flavor (which is a polite way of saying sorry, but you can't use canned beans here and get the same results).

Provided by Claire Saffitz

Categories Bon Appétit Stew Bean Escarole Garlic Fennel Feta Olive Vegetarian Dinner

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 head of garlic, cloves separated, divided
6 tablespoons olive oil, divided, plus more for serving
1 medium onion, chopped
1 small fennel bulb, chopped
Kosher salt
1 tablespoon finely grated lemon zest
2 teaspoons finely chopped rosemary
3/4 teaspoon crushed red pepper flakes, plus more for serving
2 bay leaves
2 cups dried navy beans, soaked overnight, drained
8 ounces feta, preferably in brine, brine reserved, cheese crumbled
4 large sprigs basil, plus leaves for serving
1 cup Castelvetrano olives, pitted, torn
1 head of escarole, leaves torn into 2-inch pieces
3 tablespoons fresh lemon juice
4 (1-inch-thick) slices country-style bread

Steps:

Slice 1 garlic clove in half crosswise and set aside; smash remaining garlic cloves with the flat side of a chef's knife.
Heat 4 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook smashed garlic, stirring often, until golden, about 5 minutes. Add onion and fennel and season lightly with salt. Cook, stirring often, until onion is translucent and fennel and onion are browned around the edges, 8-10 minutes. Add lemon zest, rosemary, and 3/4 tsp. red pepper flakes and cook, stirring often, until rosemary is very fragrant, about 3 minutes. Add bay leaves, beans, feta brine (if using; anywhere between 1/2-1 cup is fine), a couple generous pinches of salt, and 8 cups water and bring to a simmer. Partially cover pot, reduce heat to low, and gently simmer stew until beans are creamy and tender all the way through, 60-70 minutes.
Add basil sprigs and olives to stew, then add escarole in batches, letting wilt slightly before adding more; simmer just until escarole is tender, about 3 minutes. (If stew is too thick, add more water to reach desired consistency.) Stir in lemon juice; taste and season with more salt if needed. Pluck out bay leaves; partially cover pot and keep stew warm over low while you make the toast.
Heat broiler. Drizzle 2 Tbsp. oil total over both sides of bread and place on a rimmed baking sheet; season with salt. Broil until bread is golden and toasted, about 2 minutes per side. Let cool slightly, then rub with the cut sides of reserved garlic clove.
To serve, slice toast in half and divide among shallow bowls; ladle stew over. Top with feta, basil leaves, and more red pepper flakes and drizzle with oil.
Do Ahead
Stew can be made 3 days ahead. Let cool; cover and chill. Reheat covered over low.

ESCAROLE AND BEAN SOUP

Escarole and Bean Soup image

Provided by Giada De Laurentiis

Time 22m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Serving suggestion: crusty bread

Steps:

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.