Escarole and Beans Recipe: When you need a comforting, cozy, and downright delicious meal that comes together in under an hour, Escarole and Beans is your go-to recipe. This humble Italian classic combines bitter greens and creamy beans in a garlicky broth that hits every comfort-food note. Whether you grew up with Nonna making it every Sunday or you’re trying it for the first time, this dish will make you feel like home. It’s perfect as a side, a soup, or even a light main course with a chunk of crusty bread. Ready to dive in?
Ingredients You’ll Need
Before you start cooking, gather your ingredients. The beauty of this dish is its simplicity, but don’t let that fool you — each component brings its own magic.
Fresh Ingredients
- 1 head of escarole – cleaned and chopped
- 4 cloves garlic – minced or thinly sliced
- 1 small onion – diced (optional but recommended)
- Fresh parsley – chopped, for garnish
- Parmesan cheese – freshly grated (optional)
Pantry Essentials
- 2 tablespoons olive oil
- 2 (15 oz) cans of cannellini beans – drained and rinsed
- 3–4 cups vegetable or chicken broth
- Salt and black pepper to taste
- Red pepper flakes – optional for a spicy kick
Optional Add-ins for Extra Flavor
- Crumbled Italian sausage
- Lemon zest or juice
- Bay leaf or rosemary sprig
- A Parmesan rind while simmering for added depth
Stocking your kitchen with these basics makes whipping up escarole and beans a no-fuss experience. Now let’s get cooking.
Why You’ll Love This Recipe
Let’s be real — we all want meals that are easy, healthy, and don’t cost a fortune. Escarole and beans ticks all those boxes and then some.
Comforting and Nutritious
The tender escarole gives a slightly bitter bite that balances the creamy richness of the beans. Add a broth infused with garlic and olive oil? Pure comfort in a bowl. Plus, you’re getting loads of fiber, vitamins, and plant-based protein.
Budget-Friendly and Simple
All of the ingredients are affordable, and chances are, you already have most of them in your pantry. Beans and greens don’t break the bank, making this a perfect go-to for tight budgets or end-of-week meals.
Great for Meal Prepping
This dish stores beautifully. Make a big pot and enjoy it throughout the week. It reheats well, and the flavor actually gets better as it sits — like all good comfort food.
Step-by-Step Guide to Making Escarole and Beans
Let’s walk through this recipe step by step. You’ll be surprised how quickly this comes together.
Step 1: Gather Your Ingredients
Before turning on the stove, make sure everything is prepped. Drain and rinse your beans, chop the escarole, mince the garlic, and dice the onions. This simple mise en place keeps the process smooth.
Step 2: Clean and Prep the Escarole
Escarole tends to hide grit in its leaves, so don’t skip this step. Separate the leaves and rinse them under cool water multiple times until no dirt remains. Chop it roughly — it’ll shrink as it cooks.
Step 3: Sauté the Garlic and Onion
Heat the olive oil in a large pot over medium heat. Add garlic and onion, cooking until fragrant and lightly golden. This builds the flavor base. If you’re using red pepper flakes, toss them in now to infuse that spicy kick.
Step 4: Add the Beans and Broth
Next, stir in the beans and pour in the broth. You can use vegetable broth for a vegetarian option or chicken broth for added richness. Stir and bring to a gentle simmer.
Step 5: Simmer and Soften
Let the beans simmer for about 10 minutes. If you’re using a Parmesan rind, this is the time to add it. The flavors begin melding and deepening. Taste and adjust the salt if needed.
Step 6: Add Escarole to the Pot
Now, add the chopped escarole to the pot in batches. It might seem like a lot at first, but it wilts quickly. Stir gently until all the greens are submerged in the broth.
Step 7: Season to Perfection
Now comes the fun part — seasoning. Add salt and freshly ground black pepper to taste. Don’t be afraid to layer in flavors here. A pinch of red pepper flakes adds a subtle kick, and a squeeze of lemon juice can brighten everything up. If you’re using a Parmesan rind, you’ll notice a savory umami depth developing already — that’s gold in flavor land.
If you’re someone who likes a richer taste, you can drizzle in a bit more olive oil or stir in a tablespoon of grated Parmesan cheese at this stage. Give everything a good stir and let the pot work its magic.
Step 8: Simmer Until Tender
Let the escarole cook down for about 15 minutes, uncovered. You want the greens to be tender but still vibrant. The broth will reduce slightly, thickening just enough to cling to the beans and greens. Keep the heat on low to medium — we’re not boiling, just gently coaxing the flavors together.
Taste again. Need more salt? Maybe a crack of black pepper or a squeeze of lemon? Adjust as needed. The broth should taste savory and well-rounded.
Step 9: Serve It Up Right
Once everything’s perfectly cooked and seasoned, it’s time to serve. Grab a deep bowl and ladle in the beans, greens, and broth. Top with a drizzle of olive oil, a sprinkle of freshly chopped parsley, and some grated Parmesan if you like things cheesy (who doesn’t?).
Pair it with a slice of warm, crusty bread — perfect for sopping up every last bit of that garlicky broth. Want to turn it into a heartier meal? Add a poached egg on top or serve it alongside roasted chicken or grilled sausage.
This dish is the very definition of rustic elegance. It’s simple, hearty, and incredibly satisfying.
Cooking Tips & Tricks
Every cook has a few secrets — here are some that’ll take your escarole and beans from good to unforgettable.
How to Avoid Bitter Escarole
Escarole is part of the chicory family and can be bitter if not prepped properly. Here’s how to handle that:
- Wash thoroughly to remove grit.
- Blanching for 1–2 minutes before adding to the pot can mellow out bitterness.
- Use broth instead of water to soften harsh flavors.
Canned vs. Dried Beans
Both work, but here’s the lowdown:
- Canned beans: Super convenient. Just drain, rinse, and you’re ready to go.
- Dried beans: Need to soak overnight and simmer, but they bring a richer texture and flavor.
Pro tip: If you have time, cook your dried beans with aromatics (like garlic, bay leaves, and onion). Save the cooking liquid and use it in place of broth — flavor bomb!
Making it a Complete Meal
Want to bulk it up? Here are a few ways:
- Add Italian sausage, browned first.
- Stir in small pasta (like ditalini or orzo) for a more filling dish.
- Top with a fried or poached egg for protein and richness.
Variations of Escarole and Beans
The base recipe is fantastic, but there’s plenty of room to play.
Italian-Style Escarole and Beans
Stick with the classic garlic, beans, greens, and olive oil. Simmer with a Parmesan rind for that authentic Italian trattoria flavor.
Escarole and Beans with Sausage
Brown some sweet or spicy Italian sausage in the same pot before the garlic and onion step. Remove and set aside, then follow the recipe as usual. Add the sausage back before the final simmer. This adds depth, heartiness, and turns it into a full meal.
Escarole and Beans Soup Version
Want it soupier? Just increase the broth to 5–6 cups. Add a bay leaf, some carrots, or even a small potato for extra body. Let it simmer longer so everything melds beautifully. Serve with a squeeze of lemon and a big hunk of bread.
Serving Suggestions
Escarole and beans is versatile. Whether you’re going rustic or fancy, here are a few ideas to elevate your plate.
What to Serve with Escarole and Beans
- Crusty Italian bread – a must.
- Roasted meats – pork, chicken, or beef pair well.
- Simple side salad – something crisp and tangy to contrast the rich flavors.
Best Bread Pairings
- Ciabatta – soft and airy inside, crispy outside.
- Sourdough – the tang balances the bitterness of escarole.
- Focaccia – rich, herby, and indulgent.
Toast your bread with a rub of garlic and a drizzle of olive oil — perfection.
Wine and Drink Pairings
- White wine – like Pinot Grigio or Sauvignon Blanc.
- Light reds – such as Chianti or Barbera.
- Non-alcoholic – lemon water, sparkling soda with herbs.
How to Store and Reheat
Good news: escarole and beans taste even better the next day.
Storing Leftovers
- Let it cool to room temp.
- Store in an airtight container.
- Lasts up to 5 days in the fridge.
Reheating Tips
- Gently warm on the stovetop over low heat.
- Add a splash of broth or water if it’s thickened too much.
- Stir occasionally and don’t let it boil — just a gentle heat to bring it back to life.
You can also microwave it, but the stovetop keeps the texture better.
Health Benefits of Escarole and Beans
This dish is as good for your body as it is for your soul.
- High in fiber – great for digestion and fullness.
- Rich in vitamins A and K – thanks to escarole.
- Plant-based protein – from cannellini beans.
- Low in calories but satisfying – especially when you skip heavy add-ins.
It’s also naturally gluten-free (as long as your broth is gluten-free), and easy to make vegan by using vegetable broth and skipping the cheese.
Common Mistakes to Avoid
- Overcooking the escarole – it should be tender, not mushy.
- Not rinsing canned beans – you’ll end up with a starchy mess.
- Using water instead of broth – you lose depth of flavor.
- Skipping the seasoning – salt, pepper, and acidity are key.
- Rushing the simmer – give the flavors time to develop.
Take your time and taste as you go. That’s the secret to kitchen confidence.
FAQs about Escarole and Beans Recipe
1. Can I use kale or spinach instead of escarole?
Yes! Kale, spinach, or Swiss chard can be used if escarole isn’t available. Just remember that each green has a different texture and flavor. Kale is more fibrous, spinach wilts quickly, and Swiss chard is a great middle-ground.
2. Do I need to soak the beans beforehand?
Only if you’re using dried beans. Soak them overnight and cook until tender. Canned beans are ready to go — just rinse them well before adding.
3. Is this dish gluten-free?
Yes, the recipe is naturally gluten-free, especially if you use gluten-free broth and avoid bread or choose a gluten-free variety.
4. Can I freeze escarole and beans?
Absolutely. Let it cool, portion it into containers, and freeze for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.
5. How long does it last in the fridge?
It keeps well in the fridge for 4–5 days. Store in an airtight container and reheat on the stovetop for best results.
Conclusion
Escarole and beans is one of those timeless dishes that’s more than the sum of its parts. It’s rustic Italian comfort food that fills you up without weighing you down. Whether you’re cooking it for a cozy weeknight dinner, meal prepping for the week, or introducing someone to your heritage, it never disappoints.
With just a few humble ingredients — beans, greens, garlic, and good olive oil — you create a dish that tastes like it’s been simmering in an Italian grandmother’s kitchen all day. So roll up your sleeves, grab a crusty loaf, and make this dish your own.
