When the weather cools down,
I tend to cook more soups and chili.
Beans and escarole is one of our favorite cool weather meals.
And, it's quick, easy and healthy.
What's better than that?
Beans and Escarole
2 heads Escarole, wash well and chop
4 cans Small White Beans, drain and rinse
1 can Garbanzo Beans, drain and rinse
1 small can Tomato Paste
4 cups Water
Salt to taste
Garlic Powder to taste
Red Pepper Flakes to taste
Fresh shaved Parmesan
Wash escarole well, sometimes you'll find a bit of sand between the leaves. Once washed, chop and add to a large stock pot. I add 4 cups of water to pot and cook down escarole until wilted. When wilted add drained and rinsed beans to pot. Add salt, garlic powder and red pepper flakes to taste and add tomato paste. Bring to medium boil, stirring gently. Lower heat to simmer and cook for about 1-2 hours. During this time add more water as the beans thicken. Add according to your preference-thick or more like a soup. (We like the consistency as shown in the photo above.) Serve and top with fresh shaved parmesan. We also like a nice piece of Italian bread on the side. Enjoy!
-Lynn
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