Name: Escarole with Cannellini Beans
Yield: 4 servings
Ingredients: 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; 1/2 teaspoon freshly cracked black pepper; 6 tablespoons olive oil, divided; 2 garlic cloves, thinly sliced; 2 bay leaves; 1 tablespoon chopped parsley; 1/2 teaspoon crushed red pepper flakes; 1 head of escarole, leaves torn; 1 ounce finely grated Parmesan

Image may contain Cutlery Spoon Plant Food Bean Vegetable Produce and Bowl

Photo by Alex Lau

This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.

Recipe information

Yield
4 servings

Ingredients

Beans:

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

1/2 teaspoon freshly cracked black pepper

Escarole and assembly:

6 tablespoons olive oil, divided

2 garlic cloves, thinly sliced

2 bay leaves

1 tablespoon chopped parsley

1/2 teaspoon crushed red pepper flakes

1 head of escarole, leaves torn

1 ounce finely grated Parmesan

Preparation

Beans:
Step 1
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.
Escarole and assembly:
Step 2
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 1/2 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.
Do Ahead
Step 3
Beans can be cooked 4 days ahead. Cover and chill.

Recipe notes

See Related Recipes and Cooking Tips

41 Bean Recipes to Make the Most of Pantry Staples
The best recipes to help you make your way through your bean stash.
13 Cannellini Bean Recipes for Quick and Hearty Dinners
Grab a can of white beans and you can have a cozy dinner in under an hour.
57 Bean Soup Recipes to Warm You Up Tonight
Bean soups are hearty, warming, and full of fiber and protein. These are our favorite recipes for winter’s best food.
17 Easy Braises (and Slow-Cooker Recipes) That Don't Feel Too Wintery for Spring
Sometimes cooking slow is easier than cooking fast.
45 White Bean Recipes for Soups, Salads, Stews, and More
Sure, you can crack the can and just eat them drizzled with olive oil and doused with salt and pepper. But these creamy beans can do so much more.
91 Vegetarian Easter Recipes
Serve a menu of celebratory, meat-free dishes like Spanish frittata with herby yogurt, leek and potato galette, and pasta with baby artichokes and mascarpone.
71 Vegetarian Dishes That Are Packed With Protein
Made with beans, tofu, and plenty of greens, these vegetarian recipes are full of good-for-you protein.
41 Sides to Make with Pork Crown Roast
These sides might just steal the crown.