Simple Beans with Escarole

Here’s a great recipe we got from Hannah Heller, long time CSA member who writes a food blog.

Cover beans generously with water. Bring to a boil, then lower heat and simmer covered until completely tender.  Start checking the beans after 45 minutes, and add about a teaspoon of salt (per pound of beans) when they are nearly tender.  (Add more water too if needed to keep the beans submerged.)  Taste-test the beans every couple minutes until they are completely tender but not mushy. Allow them to cool.  While the beans are still warm, drain them (save that cooking liquid for stock for a bean soup – and if you want to freeze half of your drained beans for later use, now’s the time!) Toss the cooked beans with thinly ribboned greens (escarole, kale, or your choice) – the slightly warm beans will slightly wilt the greens. Top with a generous drizzle of olive oil and a big glug of sherry vinegar, and if you’re feeling adventurous you can grate a raw garlic clove over top. Add a couple handfuls of chopped herbs (chives and parsley are great here, or rosemary – just be cautious with the rosemary, it can sometimes overwhelm). Toss everything together, and serve.


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April 24, 2015