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Escarole And Beans - {Scarola E Fagioli}


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  • 1/2 cup dried white kidney beans
  • 1 head escarole - (abt 1 1/4 lbs) leaves separated, and well washed
  • 1/3 cup extra-virgin olive oil
  • 1 small red onion thinly sliced
  • 2 garlic cloves minced
  • 1/2 teaspoon hot red pepper flakes
  • 1/2 teaspoon fine sea salt
  • Grinding of coarse black pepper
  • 8 oil cured black olives pitted and minced
  • Toasted bread slices (optional)


Servings 4


Step 1

Soak the beans overnight covered with water. Next day drain the beans, put them in a pot, cover with water and cook them until the skins easily slip off. Drain the beans and set aside.

Put the escarole in a large saute pan, cover the pan and wilt the leaves down. Drain the escarole and squeeze out most of the water. Coarsely chop it and set it aside.

In the same saute pan, heat the olive oil, add the onions and cook them over medium heat until they are very soft. Stir in the garlic, red pepper flakes, salt, pepper and the escarole, and continue to cook for three or four minutes. Stir in the olives and the beans.

Serve hot as an accompaniment to meat or fish or serve as an antipasto over slices of toasted bread.

This recipe yields 4 servings.

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