Escarole and Cannellini Beans

Escarole and Cannellini Beans

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About this recipe: This is a creamy concoction of escarole and beans. Serve with toasted baguette or ciabatta. If you can't find escarole use curly endive.


Serves: 4 

  • 3 tablespoons olive oil, divided
  • 2 heads escarole
  • salt and freshly ground black pepper to taste
  • 1/4 teaspoon dried crushed chillies, such as Schwartz
  • 1 clove garlic, minced
  • 2 (400g) tins cannellini beans, undrained
  • 3 sprigs fresh parsley, chopped

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Heat 2 tablespoons olive oil in a large frying pan over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed chillies. Cook, stirring occasionally, about 10 minutes, or until tender.
  2. In a separate frying pan, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.


Escarole, also called batavia, is similar to curly endive, but with broader leaves and less bitter in flavour. Escarole belongs to the chicory genus, along with frisée and Belgian endive.

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