Here’s a delicious recipe for Escarole and Beans with Sausage. This hearty dish combines the bitterness of escarole with the creaminess of beans and the savory flavor of sausage. It’s perfect for a comforting meal.
Ingredients:
- 1 pound Italian sausage (sweet or hot, according to preference)
- 1 large head of escarole, washed and chopped
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 4 cups chicken broth
- 1/4 cup olive oil
- 1 teaspoon red pepper flakes (optional, for added heat)
- Salt and black pepper to taste
- Grated Parmesan cheese, for serving
Instructions:
- Cook the Sausage:
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
- Add the sausage, breaking it up with a spoon, and cook until browned and cooked through. Remove the sausage from the pot and set aside.
- SautΓ© the Aromatics:
- In the same pot, add the remaining olive oil.
- Add the onion and cook until it becomes translucent, about 3-4 minutes.
- Add the garlic and red pepper flakes (if using), and cook for an additional minute until fragrant.
- Cook the Escarole:
- Add the chopped escarole to the pot and cook until wilted, about 5-7 minutes.
- Add Beans and Broth:
- Stir in the cannellini beans and cooked sausage.
- Pour in the chicken broth and bring the mixture to a simmer.
- Season with salt and black pepper to taste.
- Simmer:
- Let the mixture simmer for about 15-20 minutes, allowing the flavors to meld together.
- Serve:
- Ladle the escarole and beans with sausage into bowls.
- Sprinkle with grated Parmesan cheese before serving.
Tips:
- Variations: You can use different types of beans like Great Northern beans or chickpeas.
- Vegetarian Option: Omit the sausage and add more beans or use a vegetarian sausage alternative.
- Broth: Adjust the amount of chicken broth based on how soupy you prefer the dish. For a thicker consistency, use less broth.
Enjoy your hearty and flavorful Escarole and Beans with Sausage!
