Scarola e Fagioli is at its best when the broth stays loose enough for bread but not thin. Escarole brings the slight bitterness that makes the beans taste creamy instead of flat.
The main work is washing the greens well and adding them late enough that they keep their shape. Dried beans give the deepest broth, but canned beans still make a good pot if you simmer them with the aromatics first.
Set servings and units first. You can change them anytime.
If using dried beans, soak 9 oz beans overnight, then simmer in fresh water until tender, 60 to 90 minutes. Save the cooking liquid. If using canned beans, drain and rinse 2 cans, about 1 lb 2 oz drained.
Wash the escarole in several changes of cold water. Cut the leaves into wide strips and keep them damp.
Warm the olive oil in a wide pot over medium-low heat. Add the garlic and chile flakes and cook until the garlic is fragrant but not browned, about 2 minutes.
Add the beans and 1 1/2 cups bean liquid or broth. Simmer for 10 minutes, mashing a few beans against the side of the pot to thicken the broth.
Add the escarole by handfuls, stirring until it wilts. Add another 1 cup liquid and simmer 12 to 15 minutes, until the greens are tender but still green.
Adjust with more liquid if the pot looks dry. The finished dish should be brothy enough to spoon over toast.
Season with salt and black pepper. Rest 5 minutes, then serve with toasted bread and a thin thread of olive oil.
You made Scarola e Fagioli. Time to eat.
A new recipe in your inbox each month. No noise.
Do not skip the washing. Escarole can hold grit near the core, and a careful rinse matters more than any garnish.
Six Italian regions. Nothing reformulated. Imported direct.
No comments yet. Be the first.