Looking for a hearty, healthy dish that’s both comforting and easy to make? Enter escarole and beans—a timeless Italian recipe that combines tender greens with creamy beans in a garlic-infused broth. This dish isn’t just a staple for those who grew up with Italian cooking; it’s a versatile recipe that can fit into any kitchen. Whether you’re cooking for your family or meal-prepping for the week, this flavorful, budget-friendly meal is bound to become a favorite. Plus, it’s packed with nutrients and ready in no time! Let’s dive into how to make the perfect bowl of escarole and beans.
What Is Escarole and Beans?
When I think of escarole and beans, it’s like being wrapped in a warm hug from my nonna’s kitchen. This dish isn’t just a recipe—it’s a tradition. Escarole and beans, or scarola e fagioli as it’s called in Italian, is a classic dish that’s been around for generations. It hails from southern Italy, where simple, hearty meals made with fresh, affordable ingredients were a way of life. Families would gather around big, steaming bowls of this dish, often accompanied by crusty bread to soak up every last drop of the garlicky broth. Even though it’s humble in ingredients, it’s rich in history and flavor.
The origins of this dish are rooted in Italian peasant cooking, often called cucina povera. This style of cooking focused on making the most out of inexpensive, seasonal ingredients—think leafy greens, beans, and olive oil. Escarole, a slightly bitter green from the chicory family, was easy to grow and available year-round. Pair that with beans, a budget-friendly source of protein, and you’ve got a meal that’s both satisfying and nutritious. What’s so amazing is that, over time, this simple dish became a symbol of comfort and family in Italian households.
For me, it’s the ultimate comfort food. The bitter-sweetness of escarole balances beautifully with the creaminess of cannellini beans, all brought together by a fragrant garlic and olive oil broth. Growing up, this dish would show up on the table whenever someone needed a pick-me-up. Feeling under the weather? Escarole and beans. Had a tough day? Escarole and beans. It’s a dish that makes you feel like everything’s going to be okay. Plus, it’s versatile—serve it as a soup, a side dish, or a main course, and it never disappoints.
And can we talk about how healthy this dish is? Escarole is packed with vitamins A, K, and C, plus it’s a good source of fiber and antioxidants. It’s great for digestion and overall gut health, which makes sense given that greens have been a staple in Mediterranean diets for centuries. Beans add even more fiber and are a fantastic plant-based protein. Together, escarole and beans make a dish that’s as good for your body as it is for your soul.
What I love most, though, is how easy it is to adapt this dish to modern tastes without losing its traditional charm. Whether you’re cooking for a vegan friend or want to add a little pancetta for richness, it’s a recipe that welcomes creativity. But at its heart, escarole and beans is about simplicity—just a few ingredients, cooked with love, coming together to create something truly special. That’s what makes it timeless.
Ingredients You’ll Need
When it comes to making escarole and beans, simplicity is the name of the game. This dish is proof that you don’t need a long list of fancy ingredients to create something delicious. The key is choosing the freshest ingredients and knowing how to make every component shine. Here’s a breakdown of what you’ll need and some tips to make sure your dish turns out perfect every time.
Escarole
The star of the show! Escarole is a leafy green from the chicory family, and its slightly bitter flavor is what gives this dish its unique character. When choosing escarole, look for heads that are bright green with no yellowing or wilting. The leaves should feel crisp, not limp, and the base should be firm and white. Pro tip: The outer leaves tend to be more bitter, while the inner leaves are milder, so you can adjust your dish’s flavor by using more of one or the other. Also, wash it really well—dirt loves to hide in those ruffled leaves. I usually soak mine in a big bowl of cold water, swishing it around a few times before rinsing.
Cannellini Beans
You can use canned or dried cannellini beans, depending on how much time you have. Canned beans are a lifesaver when you’re in a hurry. Just be sure to rinse them thoroughly to remove excess sodium and improve their texture. If you’re using dried beans, soak them overnight and cook them in salted water until tender. The extra effort is worth it because they have a creamier texture and a more robust flavor. And if you’re really feeling adventurous, you can cook them in chicken or vegetable broth for added depth.
Garlic, Olive Oil, and Red Pepper Flakes
These three pantry staples are the backbone of the dish. Garlic is essential for building that aromatic, savory base. I like to smash the cloves slightly to release their flavor and then sauté them gently in olive oil. Speaking of olive oil, go for a good-quality extra virgin variety—it makes a big difference. As for red pepper flakes, they’re optional but highly recommended. Just a pinch adds a subtle heat that balances the bitterness of the greens and the creaminess of the beans.
Optional Additions
Here’s where you can get creative:
- Pancetta or Bacon: If you eat meat, a little pancetta or bacon can add a smoky, salty depth to the dish. Just dice it up and sauté it with the garlic before adding the other ingredients.
- Chicken Broth or Vegetable Broth: Instead of plain water, use broth to create a richer, more flavorful base. I love the way it amplifies the garlicky, savory notes.
- Grated Parmesan or Pecorino Romano: Cheese is never a bad idea, right? Sprinkle some on top before serving for a salty, nutty kick. If you have a Parmesan rind lying around, throw it into the pot while everything simmers—it’s a game changer.
These simple ingredients come together to create something magical. Whether you stick to the classic recipe or customize it to your taste, every component plays a role in making this dish the comforting, flavorful experience it’s meant to be. So grab your escarole and beans, and let’s get cooking!
Step-by-Step Guide to Making Escarole and Beans
Making escarole and beans is straightforward, but a little care in each step can take this dish from good to unforgettable. Here’s how to get it just right, from prepping your greens to combining everything into a delicious, comforting meal.
Preparing the Escarole
Cleaning escarole is an absolute must—you’d be surprised how much dirt and grit can hide in those curly leaves! Here’s what works for me:
- Slice off the very bottom of the escarole head to separate the leaves.
- Fill a large bowl or sink with cold water and submerge the leaves, swishing them around to loosen dirt.
- Let them sit for a minute or two so the dirt settles at the bottom.
- Repeat if needed, then rinse under running water and pat dry.
Once your escarole is clean, it’s time to chop. Start by cutting the leaves into roughly 2-inch pieces—big enough to hold their texture but small enough to mix easily with the beans. Pro tip: If you’re worried about bitterness, you can blanch the escarole for 30 seconds in boiling water, then shock it in ice water. This step mellows the bitterness without losing the leafy texture. Personally, I skip this step if I’m in a rush because I like that little bite of bitterness—it pairs beautifully with the creamy beans.
Cooking the Beans and Broth
This step is where the magic happens. Start with a generous glug of good olive oil in a large pot over medium heat. Add a few smashed cloves of garlic—no need to mince, just give them a quick whack with the flat side of a knife. Let the garlic cook gently until it’s golden and fragrant, but don’t let it burn, or it’ll turn bitter. If you’re using red pepper flakes or pancetta, now’s the time to toss them in and let them release their flavor.
Next, add your beans. If you’re using canned beans, drain and rinse them first. Stir them into the garlic oil mixture and let them soak up some of that flavor for a minute or two. Now, pour in your liquid. I like to use a mix of water and chicken broth (or vegetable broth if you want to keep it vegetarian), just enough to cover the beans. Bring it to a gentle simmer and let it cook for about 10-15 minutes. This step is crucial for letting the flavors meld—don’t rush it!
Bringing It All Together
Now it’s time to add the escarole. Toss it into the pot a handful at a time, stirring as you go. The leaves will wilt down significantly, so don’t panic if it seems like too much at first. Once all the greens are in, cover the pot and let it simmer for another 10 minutes or so. This gives the escarole time to soften and absorb the broth’s flavors.
Before serving, taste and adjust the seasoning. A pinch of salt and a dash of black pepper go a long way, but don’t be shy with the Parmesan if you’re using it. If the broth tastes a little flat, a splash of lemon juice or a drizzle of olive oil can brighten things up. For me, the perfect bowl has just a hint of garlic, a kick of heat from the red pepper, and that savory, earthy flavor from the escarole and beans.
With these steps, you’ll end up with a dish that’s warm, hearty, and deeply satisfying. Whether you enjoy it as is or pair it with crusty bread to soak up the broth, escarole and beans is one of those meals that never fails to hit the spot.
Variations and Serving Suggestions
One of the best things about escarole and beans is how versatile it is. Whether you’re looking to make it into a comforting soup, a hearty one-pot meal, or a vegan delight, this dish can be adapted to suit any craving. Let’s explore some creative ways to enjoy this classic!
How to Turn Escarole and Beans Into a Soup
Turning escarole and beans into a soup is as easy as adding more liquid. After sautéing the garlic and cooking the beans, simply increase the amount of broth or water you add to the pot. I usually go for an extra 2–3 cups of liquid to achieve that brothy, soup-like consistency. To make it heartier, toss in diced potatoes or a handful of small pasta like ditalini or orzo. These additions soak up the flavors beautifully and make the soup even more filling. Oh, and if you have a Parmesan rind lying around, drop it into the pot while the soup simmers—it adds a rich, nutty depth to the broth.
Adding Proteins Like Sausage or Chicken for a Heartier Meal
For those who prefer a little more substance, adding protein can take escarole and beans to the next level.
- Sausage: Brown some Italian sausage (sweet or spicy) in the pot before adding the garlic. Remove the sausage, slice it into rounds, and stir it back in when you add the escarole. The rendered fat from the sausage adds a smoky, savory note to the broth.
- Chicken: Shredded or diced cooked chicken works wonderfully too. If you have leftover rotisserie chicken, it’s an easy way to bulk up the dish. Just toss it in during the last 5–10 minutes of cooking to warm through.
Other options include pancetta, turkey sausage, or even a fried egg on top for something a little different but equally satisfying.
Pairing with Crusty Bread or Over Pasta
I’ll admit it—one of my favorite parts of escarole and beans is using bread to mop up that garlicky broth. A loaf of crusty Italian bread or sourdough is practically required. Toast it lightly, rub it with a clove of garlic, and drizzle it with olive oil for an extra flavor boost.
If you’re a pasta lover, this dish pairs beautifully with cooked pasta. Toss everything together with penne, rigatoni, or even spaghetti for a comforting, carb-loaded version. Want to go a step further? Serve the escarole and beans over polenta for a creamy, rustic twist.
Vegan-Friendly Swaps and Ideas
Good news: escarole and beans is already close to vegan perfection. To keep it plant-based, use vegetable broth instead of chicken broth. For an umami boost, add a splash of soy sauce or nutritional yeast to mimic the savory richness of Parmesan. If you’re feeling adventurous, roasted mushrooms make a fantastic addition, lending a meaty texture without any actual meat.
You can also amp up the flavor by experimenting with herbs and spices—fresh rosemary or thyme sprigs bring an earthy aroma, while a squeeze of fresh lemon juice at the end brightens everything up.
No matter how you choose to serve it, escarole and beans is a dish that adapts to your taste and pantry. Whether you keep it simple with bread, turn it into a hearty soup, or load it up with sausage or chicken, it’s a recipe that can do it all. And don’t forget—it’s just as delicious the next day, so make extra and enjoy the variations all week long!
Tips for Storing and Reheating
One of the great things about escarole and beans is how well it keeps as leftovers. With just a little care in storing and reheating, you can enjoy this dish for days—or even transform it into something new. Here’s how to make the most of your leftover escarole and beans.
Best Practices for Storing Leftovers
First things first: let the dish cool completely before storing it. This prevents condensation, which can water down the broth. Transfer the leftovers to an airtight container to keep them fresh. I like to use glass containers because they seal tightly and don’t retain food odors. If you’re storing a large batch, divide it into smaller portions—this makes reheating quicker and easier.
In the fridge, escarole and beans will stay fresh for up to 3-4 days. If you’ve added pasta, know that it might soak up some of the broth and get a little softer over time, so consider storing the pasta separately if you plan on keeping it for more than a day. If you’re freezing the dish, skip the pasta altogether—it doesn’t hold up well in the freezer. Escarole and beans freeze beautifully for up to 3 months. Just make sure to leave a little space at the top of the container for expansion.
How to Reheat While Maintaining Flavor and Texture
Reheating escarole and beans is a breeze, but there are a few tricks to keep it tasting fresh and delicious. If you’re reheating on the stove, add a splash of water or broth to the pot to loosen up the consistency. Heat it over medium-low heat, stirring occasionally, until it’s warmed through. Avoid boiling it, as this can make the beans mushy and the escarole lose its texture.
Microwave more your thing? No problem. Transfer a portion to a microwave-safe dish, cover it loosely with a lid or damp paper towel to prevent drying out, and heat in 1-minute intervals, stirring in between. Again, a splash of broth or water can help bring the dish back to life.
For frozen leftovers, let them thaw overnight in the fridge before reheating. If you’re in a hurry, you can thaw it gently on the stove over low heat while stirring frequently.
Ideas for Repurposing Leftovers
If you’re like me and enjoy getting creative with leftovers, escarole and beans offers plenty of possibilities:
- Turn It Into a Soup: Add more broth and toss in some small pasta or diced potatoes to stretch the dish and make it heartier. It’s like having a brand-new meal with minimal effort.
- Serve Over Rice or Quinoa: Reheat the leftovers and serve them over a bowl of rice or quinoa for a filling, protein-packed meal.
- Make a Rustic Stew: Add diced tomatoes and some additional vegetables like carrots, celery, or zucchini for a colorful, veggie-loaded twist.
- Top With a Fried Egg: Reheat the dish, spoon it into a shallow bowl, and top with a sunny-side-up egg. The yolk adds a rich, creamy element that feels indulgent but takes almost no effort.
- Stuff It Into a Wrap: Use the leftovers as a filling for a wrap or pita bread, adding a drizzle of olive oil or a sprinkle of Parmesan for an easy, portable lunch.
With these tips, you can store, reheat, and even reinvent escarole and beans with ease. This dish isn’t just comforting the first time you make it—it keeps on giving, offering endless possibilities for delicious meals throughout the week. Whether you enjoy it as-is or transform it into something new, those leftovers are pure gold!
Common Questions About Escarole and Beans
When making escarole and beans, it’s natural to have a few questions—after all, every kitchen and pantry is different. Whether you’re wondering about substitutions, the best beans to use, or how well this dish holds up in the freezer, I’ve got you covered.
Can You Substitute Escarole With Other Greens?
Absolutely! While escarole is the classic choice for this dish, you can swap it out for other leafy greens if needed. The key is to pick greens with a similar texture and flavor profile. Here are a few options:
- Swiss Chard: It’s a great substitute with a slightly earthy flavor. You can use the tender leaves and the stalks if you chop them finely.
- Kale: Lacinato kale (also called dinosaur kale) is your best bet because it has a milder flavor than curly kale. Remove the tough stems before chopping.
- Spinach: Baby spinach works in a pinch, but it wilts much faster than escarole, so add it at the very end of cooking.
- Collard Greens or Mustard Greens: These are heartier options but can be a bit more bitter, so blanching them first might help.
If you want to stay true to the dish’s roots, try other chicory family greens like frisée or radicchio for a similar slight bitterness. Each substitution brings its own character to the dish, so experiment until you find your favorite!
What Type of Beans Work Best for This Dish?
Cannellini beans are the traditional choice for escarole and beans, and for good reason. Their creamy texture and mild, nutty flavor complement the escarole beautifully. But if you don’t have cannellini beans on hand, there are plenty of other options:
- Great Northern Beans: Similar to cannellini but slightly smaller, these are a perfect swap.
- Navy Beans: These are smaller and cook down a bit more, creating a thicker consistency in the broth.
- Butter Beans or Lima Beans: These are larger and add a slightly different texture but work well if you like chunkier beans.
- Chickpeas (Garbanzo Beans): While they’re firmer and don’t have the creaminess of cannellini, they add a unique twist to the dish.
For dried beans, soaking them overnight and cooking them yourself can enhance the flavor and texture. If you’re using canned beans, just remember to rinse them thoroughly to reduce excess sodium and improve the dish’s overall taste.
Is It Freezer-Friendly?
Yes, escarole and beans is freezer-friendly, but there are a few things to keep in mind. The beans and greens freeze well, but the texture can change slightly upon reheating. To minimize this, cool the dish completely before transferring it to an airtight container or freezer bag. Make sure to leave a little space for expansion if using a container.
If you plan to freeze the dish, avoid adding pasta or cheese until you’re ready to serve. Pasta tends to absorb liquid and get mushy in the freezer, and cheese is best added fresh for that creamy, melty texture.
When you’re ready to reheat, thaw the dish overnight in the fridge or reheat it gently on the stove over low heat. If it seems too thick after freezing, just add a splash of water or broth to loosen it up. With proper storage, escarole and beans can last up to 3 months in the freezer, making it an excellent make-ahead meal.
Whether you’re swapping out the greens, experimenting with different types of beans, or planning to freeze leftovers for a busy weeknight, escarole and beans is a dish that adapts to your needs. With these tips, you can enjoy its comforting flavors anytime, anywhere—even straight from the freezer!
Escarole and beans is more than just a recipe; it’s a warm hug in a bowl, a nod to tradition, and a celebration of simple, wholesome ingredients. Now that you know how to make this classic dish, it’s time to gather your ingredients and bring it to life. Whether you enjoy it on its own, as a soup, or with a crusty loaf of bread, this versatile dish will keep you coming back for more. Try it tonight and discover why this humble meal has been a staple for generations!
FAQs for Escarole and Beans
1. What does escarole taste like?
Escarole has a slightly bitter flavor, similar to endive or radicchio but milder. The bitterness mellows out when cooked, making it a perfect complement to the creamy beans in this dish.
2. Can I use a different type of bean?
Yes! While cannellini beans are traditional, you can substitute them with great northern beans, navy beans, butter beans, or even chickpeas for a unique twist. Each type of bean will slightly change the texture and flavor of the dish.
3. Is escarole and beans a vegan dish?
It can be! The classic recipe is naturally vegan if you use vegetable broth instead of chicken broth and skip optional additions like pancetta or Parmesan. For extra flavor, you can add nutritional yeast or a splash of soy sauce.
4. Can I add meat to escarole and beans?
Absolutely! Popular additions include Italian sausage, pancetta, bacon, or shredded chicken. Sautéing the meat with garlic at the beginning enhances the flavor of the dish.
5. How do I clean escarole properly?
Escarole tends to trap dirt in its leaves. To clean it, cut off the base to separate the leaves, soak them in a bowl of cold water, and swish them around to loosen dirt. Repeat this process if necessary, then rinse under running water.
6. Can I use other greens instead of escarole?
Yes! Swiss chard, kale, spinach, or collard greens can be great substitutes. Each will bring a slightly different flavor and texture to the dish, but they all work well in this recipe.
7. How long does escarole and beans last in the fridge?
Stored in an airtight container, escarole and beans will stay fresh in the refrigerator for 3–4 days. If you’ve added pasta, store it separately to prevent it from becoming too soft.
8. Can I freeze escarole and beans?
Yes, it’s freezer-friendly! Cool the dish completely before storing it in an airtight container. It will keep in the freezer for up to 3 months. Avoid adding pasta before freezing as it can get mushy when reheated.
9. How do I reheat escarole and beans?
Reheat it on the stove over medium-low heat, adding a splash of water or broth if needed to loosen the consistency. Alternatively, microwave it in 1-minute intervals, stirring between each, until heated through.
10. How can I make the dish less bitter?
If you find escarole too bitter, blanch the leaves in boiling water for 30 seconds before adding them to the recipe. This step reduces the bitterness without compromising texture.
11. What can I serve with escarole and beans?
Crusty bread is the classic pairing for soaking up the broth. You can also serve it over pasta, rice, or polenta for a heartier meal.
12. Can I make escarole and beans into a soup?
Yes! Simply add more broth or water to create a soupier consistency. You can also add diced potatoes or small pasta like ditalini to make it even more filling.
13. Is this dish gluten-free?
Escarole and beans is naturally gluten-free if served on its own. If pairing with bread or pasta, choose gluten-free options to keep the dish suitable for gluten-intolerant diners.
14. Can I use canned beans instead of dried beans?
Yes, canned beans work perfectly and save time. Be sure to rinse them thoroughly to reduce sodium and improve their texture.
15. What is the best way to season escarole and beans?
Season the dish with salt, black pepper, and a pinch of red pepper flakes for a little heat. Optional additions like grated Parmesan, fresh lemon juice, or a drizzle of olive oil can enhance the flavors.
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