Mediterranean White Beans and Greens
A delightful dish that combines earthy flavors of escarole and creamy cannellini beans, enhanced with garlic, tomatoes, and fresh herbs for a comforting Mediterranean meal.
Ingredients
Main Ingredients
- 1/3 cup extra-virgin olive oil This fragrant oil provides a rich foundation, perfect for sautéing.
- 6 cloves garlic, finely chopped Aromatic and zesty, adds depth.
- 2 Tbsp. tomato paste Enhances the dish with a tangy sweetness.
- to taste Kosher salt Essential for balancing flavors.
- 1 1/2 lb. escarole, coarsely chopped Brings a lovely green hue and texture.
- 1 28 oz. can pureed tomatoes Creates a luscious base for the sauce.
- 2 15 oz. cans cannellini beans, drained Adds heartiness and protein.
- 2 oz. Parmigiano Reggiano, finely grated Adds richness and umami.
- 1/4 cup coarsely chopped fresh basil Enhances the overall freshness.
- 1/4 cup coarsely chopped fresh parsley Provides a refreshing contrast.
- 2 Tbsp. heavy cream Adds a velvety finish.
Instructions
Preparation
- In a high-sided 10-inch skillet over medium-low heat, pour in the olive oil and add the finely chopped garlic. Cook for about 2 minutes until fragrant.
- Add the tomato paste and continue to cook until it breaks down and the oil turns bright red, about 2 minutes. Season with kosher salt to taste.
- Add the coarsely chopped escarole, season with a pinch of salt, and cook until it begins to wilt, about 5 minutes.
Cooking
- Stir in the pureed tomatoes and cook for about 8 minutes until the liquid reduces slightly.
- Gently fold in the drained cannellini beans and cook for 20-25 minutes, allowing the beans to soak up flavors.
- Adjust salt if needed, then stir in the grated Parmigiano Reggiano, fresh basil, fresh parsley, and heavy cream until well combined.
Notes
Taste as you go to adjust the seasoning. Fresh ingredients enhance flavor. Allow each step to develop its taste without rushing.