Mediterranean White Beans and Greens
A delightful and comforting dish combining creamy cannellini beans with robust escarole and aromatic garlic in a luscious tomato sauce.
Ingredients
Main Ingredients
- 1/3 cup extra-virgin olive oil For a rich, fruity base.
- 6 cloves garlic, finely chopped Infusing a fragrant and aromatic essence.
- 2 tablespoons tomato paste Bringing a concentrated, rich sweetness.
- Kosher salt to taste Enhancing all the flavors beautifully.
- 1 1/2 lbs escarole, washed, patted dry, coarsely chopped Providing a tender green contrast.
- 1 (28 oz.) can pureed tomatoes Offering a luscious, rich red sauce.
- 2 (15 oz.) cans cannellini beans, drained, not rinsed Delivering a creamy, hearty texture.
- 2 oz Parmigiano Reggiano, finely grated Adding a nutty, salty finish.
- 1/4 cup coarsely chopped fresh basil Infusing an aromatic and fresh note.
- 1/4 cup coarsely chopped fresh parsley Brightening up the dish with color and flavor.
- 2 tablespoons heavy cream Offering a creamy, luxurious touch.
Instructions
Preparation
- In a high-sided skillet over medium-low heat, combine the olive oil and chopped garlic. Allow the garlic to cook until it becomes fragrant, around 2 minutes.
- Add the tomato paste to the skillet and cook until it breaks down and the oil transforms into a rich red hue, approximately another 2 minutes. Season with kosher salt.
- Carefully add the chopped escarole to the skillet, stir occasionally, and cook until the greens wilt, about 5 minutes.
- Gently stir in the pureed tomatoes and allow the sauce to simmer for around 8 minutes until it thickens.
- Add the cannellini beans and continue cooking for 20-25 minutes, stirring occasionally until the sauce thickens further.
- Remove the skillet from heat and stir in the Parmigiano Reggiano, basil, parsley, and heavy cream until well combined.
Notes
Make sure to wash and dry the escarole thoroughly. Use high-quality canned beans. Don't rush the simmering step; it enhances flavor. Customize flavors with different herbs if desired.