Name: White Beans with Escarole and Tomato
Yield: Makes 4 to 6 servings
Ingredients: 1 head of escarole or curly endive; 1 large ripe tomato, halved, seeded, and chopped or 1 cup chopped drained canned tomatoes; 1 tablespoon virgin olive oil; ¼ teaspoon red pepper flakes; freshly grated Parmigiano-Reggiano; 1¼ cups dried cannellini beans, soaked 6 hours or overnight, or 2 15-ounce cans white kidney beans; 2 large garlic cloves, finely chopped; salt; extra-virgin olive oil, to finish the dish; coarsely ground pepper

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

Plump cannellini (white kidney) beans make a fine foil for the strong, sharp flavor of escarole or its cousin, curly endive. If the beans have already been cooked or you’re using canned beans, this dish can be put together in just a few minutes and be ready to eat. Serve it laced with a fine-flavored olive oil and plenty of coarsely ground pepper and pass a piece of Parmigiano-Reggiano with a grater. The beans can be a side dish or a one-bowl meal.

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