Old World Escarole and Beans: A Hearty and Soul-Satisfying Recipe

Escarole and beans, a classic comfort food, is a dish steeped in history and brimming with rustic charm. This isn’t just a recipe; it’s a journey back to simpler times, a taste of old-world culinary tradition. It’s a dish that nourishes both the body and the soul, perfect for a chilly evening or a comforting weeknight meal. This version emphasizes the rich, earthy flavors and satisfying textures that make this dish so beloved.

## A Culinary Heritage

Escarole and beans has its roots in the cucina povera of Italy, a style of cooking that emphasizes resourcefulness and making the most of humble ingredients. It was born out of necessity, a way to create a flavorful and filling meal using inexpensive and readily available ingredients like escarole, beans, garlic, and olive oil. Variations of this dish can be found throughout Italy and the Mediterranean, each region adding its own unique twist. This recipe leans towards the traditional, focusing on simplicity and letting the natural flavors of the ingredients shine.

## Why This Recipe Works

This recipe stands out because it prioritizes flavor development at every step. From sautéing the garlic and anchovies (optional, but highly recommended!) in olive oil to properly blanching the escarole and allowing the flavors to meld during a slow simmer, each technique contributes to the overall depth and complexity of the dish. We also focus on using high-quality ingredients, as they make a noticeable difference in the final result. Dried beans, cooked from scratch, are preferred for their superior flavor and texture, but canned beans can be used as a convenient alternative.

## Ingredients You’ll Need

* **Escarole:** 1 large head, about 1-1.5 pounds
* **Dried Beans:** 1 cup (cannellini, Great Northern, or borlotti beans preferred)
* **Olive Oil:** 1/4 cup, plus more for drizzling
* **Garlic:** 4-6 cloves, minced
* **Anchovies:** 2-3 fillets, packed in oil, drained and minced (optional)
* **Red Pepper Flakes:** 1/4 – 1/2 teaspoon, or to taste
* **Chicken Broth:** 6-8 cups (vegetable broth can be substituted)
* **Parmesan Cheese Rind:** 1 (optional, but adds depth of flavor)
* **Salt:** To taste
* **Black Pepper:** Freshly ground, to taste
* **Fresh Parsley:** 1/4 cup, chopped, for garnish
* **Crusty Bread:** For serving

## Detailed Instructions

### Part 1: Preparing the Beans (If Using Dried)

1. **Soak the Beans:** Place the dried beans in a large bowl and cover with cold water. Let them soak for at least 8 hours, or preferably overnight. This helps to rehydrate the beans and reduce cooking time. You can also use the quick-soak method: Place the beans in a pot, cover with water, bring to a boil, and simmer for 2 minutes. Remove from heat and let stand for 1 hour.
2. **Drain and Rinse:** After soaking, drain the beans and rinse them thoroughly under cold water.
3. **Cook the Beans:** Place the drained beans in a large pot and cover with fresh water. Bring to a boil, then reduce heat to a simmer. Cook for 1-1.5 hours, or until the beans are tender. Add salt during the last 30 minutes of cooking. Be sure to skim off any foam that rises to the surface during cooking.
4. **Reserve Cooking Liquid:** Once the beans are cooked, drain them, but reserve about 1 cup of the cooking liquid. This liquid is flavorful and can be added to the escarole and beans for extra richness.

*If using canned beans, skip to Part 2.*

### Part 2: Preparing the Escarole

1. **Wash the Escarole:** Rinse the escarole thoroughly under cold water to remove any dirt or grit. Pay special attention to the base of the leaves, where dirt tends to accumulate.
2. **Trim the Escarole:** Trim off the tough ends of the escarole and discard any wilted or damaged outer leaves. You can use the entire head of escarole, including the slightly bitter inner leaves, or you can remove some of the more bitter inner leaves if you prefer a milder flavor.
3. **Chop the Escarole:** Roughly chop the escarole into 2-3 inch pieces. Don’t chop it too finely, as it will wilt down during cooking.
4. **Blanch the Escarole:** Bring a large pot of salted water to a boil. Add the chopped escarole and blanch for 2-3 minutes, or until it turns bright green and slightly softens. This step helps to remove some of the bitterness from the escarole and ensures that it cooks evenly.
5. **Drain the Escarole:** Drain the blanched escarole in a colander and gently press out any excess water. This is important to prevent the escarole from becoming waterlogged during cooking.

### Part 3: Cooking the Escarole and Beans

1. **Sauté the Aromatics:** In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and anchovies (if using) and cook for 1-2 minutes, or until the garlic is fragrant and the anchovies have melted into the oil. Be careful not to burn the garlic.
2. **Add the Red Pepper Flakes:** Stir in the red pepper flakes and cook for another 30 seconds, until fragrant.
3. **Add the Escarole:** Add the blanched escarole to the pot and cook for 5-7 minutes, or until it has wilted down and softened slightly. Stir occasionally to prevent it from sticking to the bottom of the pot.
4. **Add the Beans and Broth:** Add the cooked beans (or canned beans, drained and rinsed) and the chicken broth (or vegetable broth) to the pot. Add the reserved bean cooking liquid (if using) for extra flavor.
5. **Add the Parmesan Rind (Optional):** If using, add the Parmesan cheese rind to the pot. This will add a rich, savory flavor to the dish.
6. **Simmer:** Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, to allow the flavors to meld together. The longer it simmers, the more flavorful it will become. Stir occasionally to prevent sticking.
7. **Season:** After simmering, remove the Parmesan cheese rind (if using) and discard it. Season the escarole and beans with salt and freshly ground black pepper to taste. Be generous with the seasoning, as it will enhance the flavors of the dish.
8. **Adjust Consistency:** If the escarole and beans is too thick, add a little more broth to thin it out. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

### Part 4: Serving

1. **Garnish:** Ladle the escarole and beans into bowls and garnish with chopped fresh parsley.
2. **Serve:** Serve hot with a drizzle of olive oil and crusty bread for dipping. A sprinkle of grated Parmesan cheese is also a delicious addition.

## Tips for Success

* **Use High-Quality Ingredients:** As with any simple dish, the quality of the ingredients makes a big difference. Use good-quality olive oil, fresh escarole, and flavorful broth.
* **Don’t Skip the Blanching:** Blanching the escarole is important for removing some of the bitterness and ensuring that it cooks evenly.
* **Don’t Be Afraid to Season:** Season the escarole and beans generously with salt and pepper. This will bring out the flavors of the dish.
* **Simmer for Flavor:** The longer you simmer the escarole and beans, the more flavorful it will become. Aim for at least 30 minutes, or even longer if you have the time.
* **Add a Touch of Acidity:** A squeeze of lemon juice or a splash of red wine vinegar can brighten the flavors of the dish and add a touch of acidity. Add it at the very end, just before serving.
* **Make it Vegetarian/Vegan:** To make this recipe vegetarian or vegan, simply use vegetable broth instead of chicken broth and omit the anchovies and Parmesan cheese rind.
* **Make it Ahead:** Escarole and beans is a great make-ahead dish. The flavors will actually improve overnight. Simply store it in an airtight container in the refrigerator and reheat it before serving.
* **Spice it Up:** If you like your food spicy, add more red pepper flakes or a pinch of cayenne pepper.
* **Add Some Meat:** For a heartier meal, add some cooked sausage, pancetta, or prosciutto to the pot along with the beans and broth.
* **Experiment with Beans:** Try using different types of beans, such as kidney beans, black beans, or chickpeas. Each type of bean will add its own unique flavor and texture to the dish.

## Variations and Adaptations

* **Tuscan White Bean Soup:** This variation features cannellini beans as the star, often paired with rosemary and sage for an aromatic twist.
* **Escarole and Sausage Soup:** Italian sausage adds a savory depth, making it a more substantial meal.
* **Spicy Escarole and Beans:** Increase the amount of red pepper flakes or add a pinch of cayenne for a fiery kick.
* **Vegetarian/Vegan Escarole and Beans:** Omit the anchovies and Parmesan rind, using vegetable broth for a completely plant-based version.

## Serving Suggestions

Escarole and beans is a versatile dish that can be served in a variety of ways. Here are a few serving suggestions:

* **As a Soup:** Serve it as a hearty and comforting soup, perfect for a cold day.
* **As a Side Dish:** Serve it as a side dish alongside grilled chicken, fish, or meat.
* **As a Topping:** Use it as a topping for bruschetta or crostini.
* **With Pasta:** Serve it over pasta for a simple and satisfying meal.
* **As a Filling:** Use it as a filling for ravioli or other pasta dishes.

## Nutritional Information (Approximate)

(Per serving, based on 6 servings)

* Calories: Approximately 300-400
* Protein: 15-20g
* Fat: 10-15g
* Carbohydrates: 40-50g
* Fiber: 15-20g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

## Conclusion

Old-world escarole and beans is more than just a recipe; it’s a celebration of simple, wholesome ingredients and time-honored cooking techniques. This hearty and flavorful dish is sure to become a family favorite, providing comfort and nourishment with every bite. So, gather your ingredients, embrace the process, and savor the taste of tradition. Enjoy!