escarole and beans recipe
- The Best escarole and beans recipe
- Escarole and White Bean Stew with Garlic and Herbs
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Escarole and White Bean Stew with Garlic and Herbs Works
- ❓ Frequently Asked Questions About Escarole and White Bean Stew with Garlic and Herbs
The Best escarole and beans recipe
What I love most about this recipe is how it’s both comforting and nutritious. The escarole is packed with vitamins A and K, and the beans add fiber and plant-based protein, making it great for keeping energy steady. It’s not heavy, but it’s not light either—it’s that perfect balance of flavors that makes it feel like a real meal, not just a side. My family loves it because it’s easy to make ahead, too. We’ll often prep the beans and escarole in advance and reheat them the next day, and it still tastes just as good. It’s the kind of dish that feels like a little treat, whether you’re serving it for a simple weeknight dinner or a little something extra for a special occasion. The kids especially enjoy it because it’s not too spicy, yet still feels grown-up. It’s that kind of recipe that makes cooking feel less like a chore and more like something you’re actually looking forward to.
Escarole and White Bean Stew with Garlic and Herbs
A hearty, Mediterranean-inspired stew featuring tender escarole leaves, creamy white beans, and aromatic garlic. Perfect for a comforting meal with a touch of fresh herbs.
🥘Ingredients
- 1 lb (450g) dried white beans (e.g., cannellini or navy)
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 cups vegetable or chicken broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 4 large escarole leaves, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- 1 small red bell pepper, diced (optional)
- 1 cup cherry tomatoes, halved (optional)
- 1 tbsp red wine vinegar (optional)
👨🍳Directions
-
1
Rinse the dried white beans thoroughly under cold water to remove any debris. Place them in a bowl, cover with fresh cold water, and soak for at least 1 hour (or overnight for fully softened beans). Drain and rinse again. -
2
In a large pot, heat 1 tbsp olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant. -
3
Pour in the crushed tomatoes, broth, oregano, thyme, bay leaf, salt, and pepper. Stir well and bring to a simmer. Add the drained and rinsed beans, reduce heat to low, cover, and let it cook for 25–30 minutes, or until beans are tender. -
4
While the beans cook, heat 1 tbsp olive oil in a separate pan over medium heat. Add the chopped escarole and cook for 5–7 minutes until wilted but still slightly crisp. Stir in the lemon juice, parsley, and basil, and cook for another 1 minute. -
5
Once the beans are tender, remove the bay leaf. Stir in the escarole mixture into the stew. If using optional ingredients like bell pepper or cherry tomatoes, add them now and cook for an additional 2–3 minutes. Taste and adjust seasoning if needed. -
6
Remove from heat and let it sit for 5 minutes before serving. Garnish with extra fresh herbs if desired.
🔧Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, stir in 1 tbsp of crumbled feta cheese or a dollop of Greek yogurt before serving.
- To make this dish vegetarian, ensure your broth is plant-based and skip any animal products.
- If using canned beans, reduce the cook time to 10–15 minutes, as they will be pre-cooked.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Watch Video Of How Escarole and White Bean Stew with Garlic and Herbs Works
❓ Frequently Asked Questions About Escarole and White Bean Stew with Garlic and Herbs
What is escarole, and why is it commonly used in this recipe?
Escarole is a leafy green vegetable similar to romaine lettuce but with a slightly bitter taste. In this recipe, it’s used for its robust flavor and ability to absorb the rich, savory flavors of the beans and garlic. It adds texture and a slightly peppery bite that balances the dish’s heartiness.
Can I substitute escarole with another leafy green in this recipe?
Yes, you can! If you don’t have escarole, you can use spinach, Swiss chard, or even kale—just chop them finely and sauté them first to prevent bitterness. Arugula (rocket) can also work if you prefer a sharper taste. However, escarole’s sturdy leaves hold up well in cooking, so the texture might differ slightly.
How should I prepare escarole before cooking it in this dish?
First, rinse escarole thoroughly under cold water to remove any dirt or bitterness. If it’s wilted or tough, soak it in cold water for 10–15 minutes to soften. Pat it dry with a clean towel or paper towels before chopping into bite-sized pieces. For best results, trim any thick stems if needed.
What type of beans work best in this escarole and beans recipe?
The classic choice is dried pinto beans, but you can also use black beans, kidney beans, or even cannellini beans for a creamier texture. If using canned beans, drain and rinse them well to remove excess salt. For the best flavor, soak dried beans overnight before cooking.
Can I make this recipe ahead of time, and how should I store it?
Yes! This dish tastes even better the next day as flavors meld. Cook the beans and escarole, then let it cool before storing in an airtight container in the fridge for up to 4 days. To reheat, gently warm it on low heat with a splash of water or broth to prevent drying out. For longer storage, freeze portions for up to 3 months.
