Braised Beans with Escarole

This warming pot is perfect for the end of summer early fall. Be sure to have some extra bread on hand to sop up all that delicious broth.

Ingredients

5 sprigs oregano, tied as a bundle

4 anchovy filet (optional)

1 onion, sliced thinly

4 cloves garlic, minced

1 lb specialty beans, Calypso, Marrow, Cranberry etc, soaked overnight

1 head escarole, cut into wide ribbons

2 oz parmesan, cut in wide ribbons with a vegetable peeler

1 lemon, zest and juice

1/4 cup olive oil

In a medium pot, heat a glug of olive oil over medium heat
Add the anchovy and oregano and let fry briefly
Add the onion and garlic with a hefty pinch of salt and allow to soften
Add the beans and enough water to cover by 2 inches
Increase the heat to high, bring to a boil, reduce to a simmer and cook until the beans are tender
Just before serving, add the escarole to wilt and finish with the lemon juice, zest, parmesan, olive oil and a couple grinds of black pepper