Fagioli e Scarole | Beans & Escarole | A Neapolitan peasant dish with a rich flavour!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor while being dairy-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Preheat the oven to 425°F.

Chop off the ends of a head of garlic, coat in olive oil, wrap in foil, and roast for 45 minutes.

Rinse and soak navy beans for a few hours or overnight.

Dice 1.5 cups of Asian sweet potato and 1 cup of red onion.

Heat a Dutch oven over medium heat and add olive oil.

Add the diced red onion and sauté until softened.

Add 1 teaspoon of fennel seeds and diced Asian sweet potato; mix thoroughly.

Wash, dry, and chop 2.5 cups of escarole.

Add the pre-soaked navy beans and escarole to the pot.

Pour in 2 cups of vegetable stock and mix well, covering the pot most of the time.

Add 1 teaspoon of dried rosemary and mix.

Remove the roasted garlic cloves and add them to the pot.

Add 3 tablespoons of freshly squeezed lemon juice.

(Optional) Add leftover tofu vegan ham style roast and mix in a handful.

Add chili flakes and freshly ground black pepper to taste.

Cook for a little over an hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens