Escarole, Sausage & Cannellini Bean Stew

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Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

Appears in

Soups and Stews

Soups and Stews

By The Editors of Saveur

Published 2015

  • About

Here, ruffle-leaved, slightly bitter escarole is simmered with slices of salty Pecorino Romano until the escarole is tender, then the remaining ingredients are stirred in. The cheese provides a nutty counterpoint to the spicy sausage and creamy beans.

Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 1⅓ lb. hot Italian sausage links, cut into 2″ pieces
  • 2

Method

  1. Heat oil in an 8-qt. saucepan over medium-high. Cook sausage, turning as needed, until browned, 12–15 minutes. Using a slotted spoon, transfer sausage to a bowl and set aside. Reduce heat to medium-low and add garlic; cook until fragrant, about 30 seconds. Add beans and reserved liquid; bring to a simmer and cook for 5 minutes. Add reserved sausage, the parsley, chile fl