"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Beans and Escarole Recipe

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This recipe for Beans and Escarole, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Louise Albis
Added: Sunday, November 11, 2007


1 lb. small white dry beans (soaked overnight and drained or boiled for 10 minutes prior to cooking)
1 1/2 to 2 lbs. country or spare ribs
1 to 2 sticks pepperoni, cut into pieces
2 medium to large heads of escarole
1 medium to large regular or savoy cabbage, cut into wedges
1/4 cup olive oil
1/2 cup parsley, chopped
1 tsp. oregano
2 to 3 cloves crushed garlic
Crushed red pepper to taste
Salt to taste

Use a large stock pot. Add a 1/4 olive oil. Brown ribs, remove and set aside.

Add beans, pepperoni, parsley, oregano, garlic, crushed red pepper, salt and enough water to cover mixture. You may need to add more water during cooking. Simmer for approximately 30 minutes.

Add browned ribs. Simmer 30 minutes. Add cabbage and simmer for 20 - 30 minutes. Finally add escarole that has been cut into 2 inch pieces. Continue cooking until escarole is tender, about 20 minutes.

Best cooked early in the day to allow flavors to blend. Reheat and serve.

Personal Notes:
Personal Notes:
This recipe is one of our favorite recipe's from Grandma Albis.




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