"The belly rules the mind."--Spanish Proverb

Escarole and Beans Recipe

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This recipe for Escarole and Beans, by , is from Nonna Inspired Cookbook Collection , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Phyllis Carchia

Category:
Category:

Ingredients:  
Ingredients:  
3 Large Heads of Escarole
3 Cloves of Garlic
Bacon Grease
3 Cans of Cannellini Beans
Chicken Stock

Loaf of hard Crusty Bread

Directions:
Directions:
Cut escarole in small pieces and soak in cold water to remove all the dirt. Using a large pot filled with water and bring to a boil, add salt and escarole to water, cook for 10 minutes and drain. In another large pot add the bacon grease or olive oil and quickly saute' the garlic. Add chicken stock to pot and concentrated chicken bullion. Cook for about 10 minutes and then add the cooked escarole and canned beans. Cook on a low heat for about 30 minutes.

I usually serve this with just bread.

Number Of Servings:
Number Of Servings:
8 - 10
Personal Notes:
Personal Notes:
This is one of Vinnie's favorites.

 

 

 

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