Escarole and beans are a simple Italian side dish that tastes better than the sum of its parts and the work that went into making it. This simple recipe makes a creamy broth with Parmesan cheese, lots of garlic, and perfectly soft escarole. It’s kind of like soup, and it’s hearty, warming, and filling.
If you want to describe escarole and beans as a side dish, it’s somewhere between a soup and greens. It’s an easy and tasty Italian dish made with basic ingredients that goes well with a lot of different types of meat as a side dish, in soup, or on top of hearty bread. This is how I like to eat my greens.
If your stores are like mine and have trouble finding escarole, this recipe might be hard to follow. It is used a lot in Italian wedding soup and other recipes because it is heartier than spinach and has a slightly bitter taste that goes well with other foods.
Escarole and beans is a hearty, flavorful one-pot meal that comes together in just 40 minutes. This Mediterranean-inspired dish combines tender escarole greens, creamy cannellini beans and savory seasonings for a satisfying meatless main or side.
When you’re looking for a quick nutritious dinner this easy escarole and bean recipe checks all the boxes. Here’s how to make it at home.
Overview of Escarole and Beans
This recipe features:
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Escarole – Escarole is a leafy green in the endive family with broad, curly leaves and a mild, slightly bitter taste. It has a nice crunchy texture when raw but becomes tender when cooked.
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Cannellini beans – Cannellini beans are large white kidney beans with a smooth, creamy texture. They hold their shape well when cooked.
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Olive oil – Olive oil provides richness and seasoning.
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Garlic – Minced garlic adds savory flavor.
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Crushed red pepper – Just a pinch of crushed red pepper flakes give a hint of heat.
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Parsley – Fresh parsley adds color and freshness.
The end result is a hearty one-pot meal that’s perfect for vegetarians but satisfying enough for meat-eaters too. Let’s get cooking!
Ingredients You’ll Need
- Escarole – 2 large heads, chopped
- Olive oil – 3 tablespoons, divided
- Cannellini beans – 2 (16-oz) cans, undrained
- Garlic – 1 clove, minced
- Crushed red pepper flakes – 1⁄4 teaspoon
- Parsley – 3 sprigs, chopped
- Salt and pepper – to taste
The full ingredient list is simple and easy to source. You likely have most of these staple items on hand already.
Tip: Look for escarole with crisp, green leaves free of yellowing or wilting. Cannellini beans can be used right from the can to make this dish even faster.
Step-By-Step Instructions
Here is an overview of the easy steps for how to make escarole and beans:
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Heat oil in a skillet over medium heat. Add escarole and season with salt, pepper and red pepper flakes. Cook, stirring occasionally until escarole is tender, about 10 minutes.
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In a separate skillet, heat more olive oil. Add garlic and cook briefly until fragrant.
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Pour in canned beans with their liquid. Simmer until beans are heated through and reach a creamy consistency, about 10 minutes.
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Add the cooked escarole and chopped parsley to the beans. Let simmer 10 more minutes.
And that’s it! In about 30 minutes you’ll have a hearty, satisfying escarole and bean dish ready to enjoy. Let’s go over the steps in more detail.
Cook the Escarole
First, you’ll want to cook down the escarole until it reaches the desired tender texture.
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Heat 2 tablespoons olive oil in a large skillet over medium heat.
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Add the chopped escarole and toss it in the hot oil to coat.
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Season with salt, pepper and crushed red pepper flakes to taste.
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Cook the escarole for about 10 minutes, stirring occasionally, until it has wilted and become tender.
As the escarole cooks, the volume will reduce significantly. Make sure to stir occasionally to allow even cooking and prevent burning.
You want the escarole to reach a tender consistency but still retain some texture, not be completely limp and overcooked. Taste a piece to check doneness.
Once tender, transfer the cooked escarole to a plate and set aside.
Cook the Beans
While the escarole is cooking, you can start the beans.
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In a separate skillet, heat the remaining 1 tablespoon olive oil over medium heat.
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Add the minced garlic and let cook for just 1-2 minutes until fragrant. Be careful not to burn the garlic.
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Pour in the 2 cans of cannellini beans, including the liquid from the cans.
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Let the beans simmer for about 10 minutes. Stir occasionally.
As they cook, the beans will soften and the liquid will thicken into more of a sauce.
Continue simmering until the beans reach a nice creamy consistency, about 10 minutes.
Combine the Ingredients
Now it’s time to bring the whole dish together.
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Add the cooked escarole into the pan of beans.
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Also stir in the chopped parsley.
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Let simmer for 10 more minutes, allowing the flavors to blend.
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Taste and season again with salt and pepper if needed.
The escarole and beans are now finished! Remove from heat and serve warm.
Serving Suggestions
This easy escarole and bean dish is delicious on its own but also pairs well with a few simple additions:
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Crusty bread – Serve with slices of Italian bread or rolls for dipping in the flavorful sauce.
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Grated cheese – Sprinkle with parmesan, pecorino or shredded mozzarella for added richness.
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Garlic bread – For a heartier meal, add slices of toasted garlic bread.
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Side salad – A simple green salad balances the heartiness of this dish.
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Meatballs – For a meaty accent, add Italian-style meatballs to the beans.
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Polenta – Creamy polenta makes an ideal bed for the escarole and bean mixture.
This recipe is also tasty served warm or at room temperature, making it perfect for easy meals or bringing along to potlucks. The flavors improve as it sits.
Storage
Leftovers will keep well refrigerated for 3-4 days. The beans tend to thicken up as they sit. Simply reheat leftovers over medium-low heat with a splash of water or broth to thin out again before serving.
You can also portion this recipe into freezer-safe containers and freeze for longer term storage. Thaw in the refrigerator then reheat on the stovetop or in the microwave.
Variations
This classic preparation is delicious, but you can modify the recipe to use what you have on hand:
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Beans – Try chickpeas, borlotti or navy beans instead of cannellini. Drain and rinse for a less creamy texture.
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Greens – Swap in kale, chard, spinach, mustard greens or broccoli rabe for the escarole.
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Herbs – Use basil, oregano or thyme instead of parsley.
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Additions – Stir in cooked sausage, bacon, tuna or chicken for extra protein.
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Seasonings – Customize the flavor with garlic, lemon juice, vinegar, capers, olives or chili flakes.
No matter how you make it, escarole and beans is sure to become a new favorite! Enjoy this satisfying meatless meal any night of the week.
Reasons to Love This Recipe
- When served with crusty bread, this dish can be a soup, a side dish of greens, or a light meal or heavy snack.
- Its healthy yet ultra flavorful. Escarole is low in calories and full of folate, vitamins A, C, and K (source), and fiber. Cannellini beans are high in protein and fiber.
- If you add the escarole at the very end of the cooking time, you can let the broth and Parmesan simmer for as long as you want without cooking the escarole too much and making it fall apart. Theres no stressing the timing.
- Escarole is a leafy green that comes from the chicory family, which includes radicchio and endive. It tastes stronger and a little bitter.
- Cannellini Beans: I don’t look for “low-sodium” varieties of cannellini beans because I rinse them well and remove most of the sodium. Because this side dish is quick, we used canned cooked beans instead of dried ones.
- When sautéed in olive oil, onion gives the dish a nice background flavor.
- How many cloves of garlic should you use? The recipe card says five, but use as many as you think are right. Instead of mincing or pressing it, chop it so that the bigger pieces don’t get burned.
- Chicken Broth: This recipe was written with reduced-sodium in mind.
- Parmesan: A big chunk, from the rind or not, simmers in the broth and makes it taste rich and smooth. Pecorino Romano also works well.
- Prepare the escarole. Like leeks, escarole needs to be washed well before eating to get rid of dirt and sand. Run a stream of cool water over each leaf to get rid of any dirt. Pat dry and chop into large bite-sized pieces. I like to use my salad spinner.
- Saute. Heat olive oil in a large pan, then add onion. Begin to cook until it turns golden. Next, add the garlic and cook for one or two more minutes. Season with salt and pepper.
- Simmer. Add the broth and piece of Parmesan or Pecorino Romano. Cover and simmer for 20 minutes.
- Wilt. Put the chopped escarole and beans in the pot. As the escarole wilts, stir them in. This will take about 5 minutes, and then the escarole and beans are ready to eat.
Escarole and Beans | Two Versions
FAQ
What is the best way to eat escarole?
Are escarole and beans good for you?
How to make escarole less bitter?
How to make escarole & beans?
To prepare escarole and beans, you need just a few essential ingredients: the dish’s stars are the obvious escarole and beans. Adding an excellent extra virgin olive oil, some garlic, and some hot chili flakes (if desired) are the rest of the needed ingredients. The escarole and beans will sauté in the oil, and the beans get creamy as they cook.
How to cook escarole in a crock pot?
Cut and wash the escarole. Boil it for about 7 – 10 minutes in a large pot of salted water. Remove from the heat. Drain it and set aside. Add the beans, escarole, garlic, oil, salt, and pepper in a large skillet. Turn the heat to medium and cook all the ingredients over medium heat for about 5 minutes, mixing gently with two wooden spoons.
How do you cook escarole in a pan?
Place bacon in a large skillet over medium-high heat. Cook until crisp, 7 to 8 minutes. Remove the bacon and reserve the drippings in the pan. Add olive oil to the drippings and heat for 1 minute. Add the escarole; cook and stir for 3 to 4 minutes. Stir in the garlic, and continue cooking and stirring until fragrant, about 1 minute.
How do you cook escarole & cannellini beans?
Leafy escarole and cannellini beans are cooked with garlic, onions and broth to create a wonderfully hearty vegetarian stew-like dish. Add olive oil to a large pot over medium heat. Once hot, add onions, garlic and red pepper flakes and sauté for about 5 minutes until onions are softened and garlic fragrant.