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
Method
- 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
