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Bimpy’s Escarole & Beans

  • Author: Dan Pelosi

What You'll Need

Units Scale
  • Kosher salt
  • 2 large heads escarole, roughly chopped
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 6 garlic cloves, crushed
  • 1 tablespoon fennel seeds
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon freshly ground black pepper
  • 3 (15-ounce) cans cannellini beans
  • 4 cups chicken broth
  • Crusty bread and freshly grated
  • Parmesan cheese, for serving

What You'll Do

1. Bring a large Dutch oven filled with salted water to a boil. Add the escarole and cook until bright green and tender, 3 to 5 minutes. Reserve 2 cups of cooking water, then drain the escarole.

2. Wipe out the Dutch oven, then add the olive oil and heat it over medium-high heat. When the oil is shimmering, add the garlic, fennel seeds, pepper flakes, black pepper, and a pinch of salt. Cook, stirring frequently, until the garlic and fennel are fragrant, about 1 minute. Stir in the escarole and beans (including their liquid), then add the chicken broth. Give it a stir, then add as much reserved escarole water as you like (depending how soupy you want your dish).

3. Bring to a simmer and cook until the beans are warmed through, about 5 minutes. Taste for seasoning before serving with crusty bread and lots of Parmesan.