Curly Endive and Cannellini Beans

Name: Curly Endive and Cannellini Beans (Cicoria e Fagioli)
Cuisine: Italian
Ingredients: 200 g (7 oz) dried cannellini beans, or 1 × 425 g (15 oz) can cannellini beans; 200 g (7 oz) dried cannellini beans, or 1 × 425 g (15 oz) can cannellini beans; 400 g (14 oz) curly endive, batavia or dandelion leaves, washed; 400 g (14 oz) curly endive, batavia or dandelion leaves, washed; 400 g (14 oz) curly endive, batavia or dandelion leaves, washed; 6 tbsp olive oil; 4 garlic cloves, sliced; 2 small dried red chillies, crumbled; 600 ml (1 pint) water; salt and pepper to taste; salt and pepper to taste

Cicoria e Fagioli

Preparation info

serves
4-6

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘This is a good accompaniment for stronger tasting meats such as pork or lamb. I use wild field chicory which is related to dandelion, but you can use any bitter leaves such as batavia, curly endive or frisée.’

Ingredients

200 g (7 oz) dried cannellini beans, or 1 × 425 g (15

Europe
Italy
Side dish
Vegan
Gluten-free

Method

Put the dried beans to soak for 12 hours or more in a large bowl (they increase in size). Drain them and boil for 2 hours in fresh unsalted water. Salt at the end of the cooking time. If using canned beans drain them from their liquid and rinse them before use. Wash the endive and cut it up into short lengths.

Heat the olive oil in a large saucepan, fry the garlic without browning, and