Scarole e fagioli

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

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

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while maintaining a neutral flavor.

Soak cannellini beans in water for several hours or overnight.

Drain the beans and place them in a pot, covering them with water.

Cook the beans covered on low heat for about 2 hours, ensuring the water does not boil violently to prevent breaking the beans.

Towards the end of cooking, add whole garlic cloves and optionally some sage for flavor.

After 2 hours, check the beans; they should be ready.

In a large pot, add a generous amount of olive oil and a couple of garlic cloves.

Add whole red pepper for flavor and heat the oil.

Prepare the escarole by trimming the ends and washing it thoroughly.

Add the escarole to the pot and cover to wilt it down, stirring occasionally; this should take about 15-20 minutes.

Once the escarole is wilted, add the cooked beans along with an additional garlic clove.

Season with salt and black pepper to taste.

Add a little liquid from the beans to continue cooking for another 10-15 minutes.

Turn off the heat and prepare to serve the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens