ITALIAN CANNELLINI BEANS RECIPE RECIPES

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ESCAROLE WITH CANNELLINI BEANS RECIPE | BON APPéTIT



Escarole with Cannellini Beans Recipe | Bon Appétit image

This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth. This recipe is from Palizzi Social Club in Philadelphia, PA.

Provided by Palizzi Social Club, Philadelphia, PA

Yield 4 servings

Number Of Ingredients 17

1 sweet onion, halved
1 head of garlic, halved crosswise
1 medium carrot, scrubbed
2 sprigs parsley
2 3-inch sprigs rosemary
2 sprigs sage
2 cups dried cannellini beans, soaked overnight, drained
½ teaspoon freshly cracked black pepper
Kosher salt
6 tablespoons olive oil, divided
2 garlic cloves, thinly sliced
2 bay leaves
1 tablespoon chopped parsley
½ teaspoon crushed red pepper flakes
1 head of escarole, leaves torn
1 ounce finely grated Parmesan
Kosher salt, freshly ground pepper

Steps:

  • Bring onion, garlic, carrot, parsley, rosemary, sage, beans, pepper, and 8 cups 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.
  • Do Ahead: Beans can be cooked 4 days ahead. Cover and chill.
  • Heat 4 Tbsp. 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 ½ cup 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 2 cups beans and 1 cup bean cooking liquid. Bring to a simmer; season with salt and pepper. Stir in Parmesan a bit at a time, followed by remaining 2 Tbsp. oil. Divide among bowls.

WHITE BEANS AND SPINACH RECIPE: HOW TO MAKE IT



White Beans and Spinach Recipe: How to Make It image

This skillet side is a variation of a recipe I received from my Italian mother. I've prepared spinach this way for years—because my children eat it happily! —Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Side Dishes

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 2 servings.

Number Of Ingredients 7

2 tablespoons water
2 garlic cloves, minced
8 cups fresh spinach (about 6 ounces)
3/4 cup canned cannellini beans, rinsed and drained
1/8 teaspoon salt
Dash cayenne pepper
Dash ground nutmeg

Steps:

  • Place water, garlic and spinach in a large skillet. Cook, covered, over medium heat just until tender, 2-3 minutes, stirring occasionally. Stir in remaining ingredients; heat through.

Nutrition Facts : Calories 116 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 561mg sodium, CarbohydrateContent 21g carbohydrate (1g sugars, FiberContent 7g fiber), ProteinContent 7g protein. Diabetic Exchanges 1-1/2 starch.

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ESCAROLE WITH CANNELLINI BEANS RECIPE | BON APPéTIT
This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth. This recipe is from Palizzi Social Club in Philadelphia, PA.
From bonappetit.com
Reviews 4.3
  • Heat 4 Tbsp. 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 ½ cup 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 2 cups beans and 1 cup bean cooking liquid. Bring to a simmer; season with salt and pepper. Stir in Parmesan a bit at a time, followed by remaining 2 Tbsp. oil. Divide among bowls.
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