[Sun]

Originally Posted by Chancie

White bean stew with escarole, yum, yum.

Hi Chancie,

Yes, yum is right. When I make this I start with lots of garlic. About 10 cloves to every quart of stock. You can soak cannellini beans overnight and cook them in chicken stock or vegetable stock. Or use 2 cans for one quart of stock.

Start by chopping and sauteing the garlic in good olive oil. Add some chopped tomatoes, canned plum tomatoes are fine if ripe fresh are not available. Add diced potatoes, zucchini, carrots. If non veggie, add ham hocks. Sometimes I add a good woody mushroom. Simmer for half an hour,
add 2 heads of escarole, cleaned and chopped. Simmer for another 15 mins.

Serve with shaved Romano or Asiago cheese and fresh ground black pepper.

For a quick fix sometimes I just go with garlic, beans, stock, escarole. This can be ready in less than 20 minutes. Sometimes I add a few good chopped olives. As with everything else I say "make it your own" and tweak it a little bit.