BRAISED ESCAROLE & CANNELLINI BEANS RECIPE - (5/5)

Braised Escarole & Cannellini Beans Recipe - (5/5) image

Provided by ltrodrigu

Number Of Ingredients 13

1/4 cup extra-virgin olive oil, plus more for finishing
2 large carrots, peeled and diced
1 medium onion, diced
2 large cloves garlic, minced
4 cups dried, cooked or canned, drained cannellini beans
1 bay leaf
1/4 teaspoon red pepper flakes
1/2 cup freshly grated Parmesan, plus more for finishing
24 ounces chicken stock
6 cups coarsely chopped escarole
Sea salt
Freshly ground black pepper
Sliced country bread, toasted and drizzled with olive oil, for serving

Steps:

Heat oil in a large pan over medium heat. Sauté onions, garlic and carrots together until onions become translucent, 3 minutes. Add beans, bay leaf, red pepper, cheese and stock. Bring to a simmer and stir in escarole. Cook, covered, until gravy thickens and flavors meld, about 15 minutes more. Season with salt and pepper to taste. To serve, divide escarole and beans evenly among 4 serving bowls. Garnish with freshly grated cheese, drizzle with olive oil and serve with warm, olive-oil-rubbed toast.