Best Raos Escarole And Beans Recipes
OLD WORLD ESCAROLE AND BEANS
After searching high and low for a soupy escarole and beans recipe, I finally created my own version. It tastes just like the appetizer I order at one of my favorite Italian restaurants in New York. It has a soupy consistency so best served in a bowl with a crusty bread for dipping. My husband asks me to make this every week. I promise you will love this recipe. The cooking technique removes the bitterness from the escarole while maintaining the firmness of the beans.
Provided by MissyPorkChop
Categories Side Dish Beans and Peas
Time 25m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 22 g, Cholesterol 14.4 mg, Fat 11.4 g, Fiber 9.5 g, Protein 9.5 g, SaturatedFat 3.1 g, Sodium 927.1 mg, Sugar 1 g
ESCAROLE AND BEANS
This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread.
Provided by KristaP
Categories Side Dish Vegetables Greens
Time 40m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 42.7 g, Fat 11.8 g, Fiber 18.7 g, Protein 13.1 g, SaturatedFat 1.6 g, Sodium 543.4 mg, Sugar 1 g
ESCAROLE AND BEAN SOUP - GIADA DE LAURENTIIS
Featured on Giada De Laurentiis' FoodTV show, "Everyday Italian." Simple, easy, delicious, and soothing!
Provided by Julesong
Categories Lunch/Snacks
Time 22m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large heavy pot over medium temperature, heat the olive oil then add the garlic and sauté until just fragrant (about 15 seconds).
- Add the escarole to the pot, stir, and sauté it until it has wilted, about 2 minutes; add a pinch of salt.
- Stir in the broth, beans, and the piece of Parmesan, then cover and let simmer for 5 minutes.
- Season with salt and freshly ground pepper, to taste, then pour into the serving bowls.
- Drizzle each serving with a teaspoon of olive oil, and serve with slices of good, crusty Italian bread.
Nutrition Facts : Calories 238.4, Fat 11.7, SaturatedFat 2.5, Cholesterol 4.2, Sodium 167.5, Carbohydrate 22.8, Fiber 6.8, Sugar 0.7, Protein 12.9
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