Healthy ESCAROLE & BEANS : Authentic Neapolitan Style

Beans with escarole, or “Fagioli e Scarola,” is a popular dish in Naples that perfectly combines creamy cannellini beans with tender and slightly bitter escarole.

This rustic Italian comfort food is not only hearty and healthy, but also incredibly easy to prepare.

The authentic Neapolitan version of beans with escarole is rooted in the region’s rich culinary history, known for its simplicity and use of fresh, high-quality ingredients.

Escarole, a leafy vegetable with a delicate and slightly spicy flavor, is paired with protein-rich white beans in a flavorful garlic-infused broth, creating a satisfying meal that is as nutritious as it is delicious.

Why you will like this recipe

• Rustic and nutritious: rich in protein, fiber and vitamins, it is comforting and healthy.
• Simple ingredients: enhances the natural flavors of beans and escarole with minimal seasoning.
• Versatile: great as a light meal or a hearty side dish.
• Authentically Italian: A classic of the rich Neapolitan culinary tradition.

Enjoy this timeless recipe for beans with escarole, a true taste of Naples in every dish! Enjoy!

Preparation Time

• Active Preparation: 15 minutes
• Soaking Time: 12 hours
• Cooking Time: ~3 hours
• Total Time: ~15 hours 15 minutes

Servings

• Serves 4

Ingredients

• 2 cups dried cannellini beans or borlotti beans (borlotti preferred)
• 14 oz escarole, washed and cut into strips
• 2 cloves garlic, sliced
• Oregano, to taste
• Vegetable broth, as needed
• Extra virgin olive oil, to taste
• 1 fresh chili pepper, chopped
• Salt, to taste
• Pepper, to taste

Method

1. Prepare the Beans

• Soak the Beans: Place the beans in a container, cover with cold water, and let them soak for 12 hours.
• Rinse and Cook: Drain and rinse the beans under running water. Transfer to a pot, cover with plenty of water, add a pinch of salt, and cook for about 2 ½ hours over medium heat until tender.
• Drain: Once cooked, drain the beans and set them aside.

2. Sauté Aromatics

• Prepare Garlic and Chili: Peel and slice the garlic.
• Sauté: In a large saucepan, heat a drizzle of extra virgin olive oil over medium heat. Add the sliced garlic and chopped chili pepper, sautéing until fragrant.

3. Cook the Beans and Escarole

• Add the Beans: Stir in the cooked beans and let them sauté for a few minutes. Sprinkle with oregano for added flavor.
• Prepare the Escarole: Wash the escarole thoroughly, cut into strips, and add it to the beans.
• Add Broth: Pour in enough hot vegetable broth to cover the escarole.
• Simmer: Cover with a lid and let the mixture simmer gently for about 20 minutes until the escarole is tender and the flavors meld.
• Season: Taste and adjust with salt and pepper.

4. Serve

• Distribute: Ladle the beans and escarole into individual bowls.
• Finish: Top with freshly ground pepper and a drizzle of raw extra virgin olive oil.
• Accompany: Serve with slices of toasted bread for dipping.

Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 1-2 days.
• Freezing: Not recommended, as escarole’s texture may change upon thawing.

Nutritional Information (Per Serving)

Healthy Escarole & Beans : Authentic Neapolitan Style

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Soaking Time 12 hours hrs

Servings 4

Calories 250 kcal

Ingredients

  

• 2 cups dried cannellini beans or borlotti beans borlotti preferred
• 14 oz escarole washed and cut into strips
• 2 cloves garlic sliced
• Oregano to taste
• Vegetable broth as needed
• Extra virgin olive oil to taste
• 1 fresh chili pepper chopped
• Salt to taste
• Pepper to taste

Instructions

 

Prepare the Beans

• Soak the Beans: Place the beans in a container, cover with cold water, and let them soak for 12 hours.
• Rinse and Cook: Drain and rinse the beans under running water. Transfer to a pot, cover with plenty of water, add a pinch of salt, and cook for about 2 ½ hours over medium heat until tender.
• Drain: Once cooked, drain the beans and set them aside.

Sauté Aromatics

• Prepare Garlic and Chili: Peel and slice the garlic.
• Sauté: In a large saucepan, heat a drizzle of extra virgin olive oil over medium heat. Add the sliced garlic and chopped chili pepper, sautéing until fragrant.

Cook the Beans and Escarole

• Add the Beans: Stir in the cooked beans and let them sauté for a few minutes. Sprinkle with oregano for added flavor.
• Prepare the Escarole: Wash the escarole thoroughly, cut into strips, and add it to the beans.
• Add Broth: Pour in enough hot vegetable broth to cover the escarole.
• Simmer: Cover with a lid and let the mixture simmer gently for about 20 minutes until the escarole is tender and the flavors meld.

Season: Taste and adjust with salt and pepper.

Serve

• Distribute: Ladle the beans and escarole into individual bowls.
• Finish: Top with freshly ground pepper and a drizzle of raw extra virgin olive oil.
• Accompany: Serve with slices of toasted bread for dipping.

Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 1-2 days.
• Freezing: Not recommended, as escarole’s texture may change upon thawing.