Ina Garten Italian White Beans and Escarole

Ina Garten Italian white beans and escarole is an easy side dish made with cannellini beans, fresh escarole and two Italian cheeses, ready in 35 minutes. This make-ahead one-pot side dish fits Sunday dinner, holiday tables, potlucks and cozy winter weeknights.

Mash half of the beans right in the pot, because that turns the broth creamy and thick without any flour or cream. Skip it and you end up with beans floating in thin, watery liquid.

Ina Garten learned this dish from Devon Elovitz, whose mother makes it and calls it Beans & Greens, after Devon came to tour her vegetable garden. Ina finds it both old-fashioned and modern, and it comes from her book Cooking for Jeffrey (2016).

Source: Cooking for Jeffrey (2016)

Ina Garten Italian White Beans and Escarole

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Course: Side DishCuisine: American, ItalianDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

330

kcal

Creamy mashed cannellini beans and silky steamed escarole simmer in garlicky chicken stock, then finish with a generous handful of Pecorino and Parmesan. The result is a savory, brothy side with a little heat from red pepper flakes.

Ingredients

• 2 (15.5-ounce) cans white cannellini beans, preferably Goya
  

• 1/2 cup good olive oil
  

• 2 tablespoons minced garlic (6 cloves)
  

• 1 1/2 cups good chicken stock, preferably homemade
  

• 1/2 teaspoon crushed red pepper flakes
  

• Kosher salt and freshly ground black pepper
  

• 1 large head escarole, leaves separated, trimmed, washed, and spun dry (see note)
  

• 1 cup freshly grated Italian Pecorino cheese
  

• 1/2 cup freshly grated Italian Parmesan cheese
  

Directions

• Rinse the beans: Drain 2 (15.5-ounce) cans white cannellini beans, rinse them well, then drain again. That removes the canning liquid so the broth tastes clean.
• Cook the garlic: Heat 1/2 cup olive oil in a large 11-inch pot or Dutch oven over medium heat, then add 2 tablespoons minced garlic. Cook for 1 minute, until fragrant but not browned.
• Simmer the beans: Add 1 1/2 cups chicken stock, the drained beans, 1/2 teaspoon red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper. Bring to a boil, lower the heat, then simmer uncovered for 5 minutes.
• Mash half the beans: Use a potato masher or large spoon to mash half of the beans right in the pot. Then simmer uncovered for 5 more minutes so the broth turns creamy.
• Cut the escarole: Meanwhile, stack the leaves from 1 large head of escarole, trimmed, washed and spun dry. Cut them crosswise into 3-inch-wide strips.
• Steam the greens: Add the escarole to the pot, cover, and steam over medium heat for 3 to 5 minutes. Stir the greens into the beans about halfway through, until they turn tender.
• Add the cheese: Take the pot off the heat and stir in 1 cup grated Pecorino and 1/2 cup grated Parmesan. Taste for seasoning, then serve warm.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO Good Grips nylon potato masher, OXO salad spinner, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this ahead of time?

Yes, it's delicious made early in the day, and that makes it handy for entertaining. It tastes best the day it's made, so I wouldn't push it much further than that.

How do I choose escarole at the store?

Look for it in the produce aisle of most grocery stores, where it sits near the other leafy greens. Ina picks a head between 1 1/4 and 1 1/2 pounds, which gives you the right amount of greens for the beans.

Can I use a different green instead of escarole?

Curly endive or tender kale will work, though the flavor is a little different. Kale needs a few extra minutes of steaming, so check it for tenderness before you add the cheese.

Can I make this vegetarian?

Swap the chicken stock for a good vegetable stock and the rest of the recipe stays the same. Keep in mind that Pecorino and Parmesan are traditionally made with animal rennet, so check labels if that matters to you.

What's the most common mistake with this dish?

Overcooking the garlic is the big one, since browned garlic turns bitter and flavors the whole pot. Cook it for just 1 minute, until it smells fragrant, then add the stock right away.