MEDITERRANEAN WHITE BEANS & GREENS ARE THE BEST WAY TO SWITCH UP MEATLESS MONDAY

Beans have reinvented themselves in more ways than I can count, and these Mediterranean white beans and greens are about to elevate our current roster. A one-skillet recipe like this, made of hearty escarole stewed in a rich tomato sauce with lots of cannellini beans, is exactly what you’re surfing the web for. This can be eaten solo with grated Parmigiano Reggiano on top, mixed into ditalini (like I did post-recipe test), or sopped up with a hunk of crusty bread. These beans are adaptable for whatever you're feeling, or how much effort you're willing to put in. Here are some tips to consider when making.

Use the right canned tomato:

Because this is a tomato-forward dish, make sure to use the best-quality tomato products. I love using whole San Marzano tomatoes without basil, salt, or anything added. The product is less processed, and you get to control the tomato consistency. But, if you don't feel like pulling out the blender then a can of pureed tomatoes will suffice. Cento and Mutti are some of the more accessible brands I prefer.

Clean your escarole:

I felt it was easier to cut the escarole, then clean it thoroughly. Wash it in a bowl of cold water and rinse a few times until there’s no sediment left. The easiest way to dry is by spinning in a salad spinner. You want to avoid excess liquid when cooking.

The add-ins:

Use Parmigiano Reggiano—not Parmesan—it’s just better. Also, 2 Tbsp. cream really does make a difference, but that’s enough. This isn’t supposed to be a cream sauce. Don’t skimp on the herbs. A little brightness from parsley and basil makes this pop.

Storage:

Once the stew has cooled down, you can store it in an airtight container in the refrigerator for up to 5 days at best. Reheat over low heat when ready to serve again.

Made this recipe? Let me know in the comments below!

Yields: 4-6 servings

Prep Time: 10 mins

Total Time: 45 mins

Ingredients

• 1/3 c.

  extra-virgin olive oil

• 6

  garlic cloves, finely chopped

• 2 tbsp.

  tomato paste

• Kosher salt

• 1 1/2 lb.

  escarole, washed, patted dry, coarsely chopped

• 1

  (28-oz.) pureed tomatoes

• 1

  (15-oz.) can cannellini beans, drained, not rinsed

• 2 oz.

  Parmigiano Reggiano, finely grated (about 1 cup)

• 1/4 c.

  coarsely chopped fresh basil

• 1/4 c.

  coarsely chopped fresh parsley

• 2 tbsp.

  heavy cream

Directions

1. In a high-sided 10" skillet over medium-low heat, heat oil. Add garlic and cook, stirring, until fragrant, about 2 minutes. Add tomato paste and cook, stirring constantly, until paste breaks into tiny bits and oil turns red, about 2 minutes more; season with salt.
2. Add escarole; season with salt, if needed. Increase heat to medium and gently stir escarole until it begins to wilt, about 5 minutes. Add pureed tomatoes and continue to cook, stirring occasionally, until liquid is slightly reduced, about 8 minutes. Add beans and cook, stirring occasionally, until sauce thickens and is no longer runny, 20 to 25 minutes.
3. Remove from heat; season with salt. Stir in Parmigiano Reggiano, basil, parsley, and cream until cheese melts.

2025-01-10T15:17:04Z