White Beans & Escarole Recipe
Cannellini beans, bacon lardons, garlic, roasted bell pepper, Grana Padano, with a hint of spice
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Ingredients
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Beans & Vegetables
Meat & Dairy
Spices & Seasonings
Method
Preparation
- 1
Prepare the Beans
If using canned cannellini beans, drain and rinse them. If using dried beans, soak them overnight and cook them until tender.
- 2
Chop the Vegetables
Wash the escarole and chop it into bite-sized pieces. Mince the garlic cloves and chop the roasted bell pepper.
Cooking
- 3
Cook the Bacon
In a large skillet over medium heat, add the bacon lardons. Cook until crispy, about 5-7 minutes. Remove the bacon from the skillet and place it on a paper towel to drain excess fat, leaving the drippings in the skillet.
- 4
- 5
Combine Ingredients
Stir in the cannellini beans, roasted bell pepper, and red pepper flakes. Cook for about 5 minutes until everything is heated through.
- 6
Season and Serve
Add salt and black pepper to taste. Stir in the crispy bacon lardons and serve the dish warm, garnished with Grana Padano cheese.
