Escarole and Beans in Red Sauce |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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I went to Buca Di Beppo and had their Tuscan Beans and Escarole and it was SO GOOD! I couldn't find a recipe for it, so I did my best to duplicate it and this was the result. DELICIOUS! Serve with crusty bread. You can use canned beans if want. Cooking time does not reflect the soaking time of the beans. If you substitute canned beans, the passive cooking time would go down to 45 minutes. Ingredients:
1 lb dried great northern beans |
5 garlic cloves |
4 tablespoons extra virgin olive oil |
2 heads escarole, rougly chopped |
30 ounces tomato sauce |
28 ounces diced tomatoes |
2 cups chicken broth |
salt and pepper |
Directions:
1. Soak the beans overnight. Drain and cover with 6 cups hot water and cook for 1 1/2 hours or until tender. Drain.
2. Heat olive oil and chopped garlic for one minute.
3. Add chopped escarole and cook until wilted down. This will look like a lot of greens, but by the end will cook down until almost nothing.
4. Add Beans, Tomato Sauce, Diced Tomatoes and broth. Stir to combine.
5. Simmer together uncovered for 45 minutes until slightly thickened.
6. Add Salt and Pepper to taste.
7. Serve in bowls with delicious crusty bread!
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