Wash the escarole until water is clear.
Break into small pieces. Add to boiling water. Cook until soft. Drain.
If using white kidney beans, soak overnight, drain and add fresh water. Cook 1 1/2 hours and drain.
In a Dutch oven pan, saute the garlic cloves in the olive oil.
Add beans and greens.
Season with salt, pepper and garlic powder.
Add vegetable broth as desired (if you feel it needs more liquid).
Cover and cook 20 to 30 minutes on low heat.
medium saucepan on low and cook the bacon until it
Chop spinach and set aside. In large skillet, heat the olive oil over medium heat. When hot, add the garlic and red pepper flakes. Saut one minute.
Add the undrained tomatoes, basil, oregano, salt and pepper. Simmer 5 minutes. Stir in spinach and continue simmering for another minute. Add drained white beans and mix well. Keep warm. Cook pasta according to directions.
Mix pasta with sauce. Put into serving bowl.
Sprinkle with Parmesan cheese.
Place beans, onion halves, carrot, thyme and rosemary sprig and bay
Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook, stirring often, until golden brown, about 5 minutes.
Add greens (in batches) and cook, tossing often, until wilted and bright green, 3 to 4 minutes.
Transfer greens to colander as done and drain.
Return skillet to heat.
Add broth to skillet and deglaze, scraping up any browned bits.
Add beans and simmer until heated through, 2 to 3 minutes.
Return greens to skillet, toss gently and season with salt and pepper to taste.
>beans:
Soak the dry beans overnight in water. Rinse and drain the beans
Wash white beans, place them in a pot and cover with water (approximately
Over med-high heat, saute the pancetta in the oil. Add the onions, garlic and red pepper flakes. Cook 3-4 minutes.
Start wilting the greens into the pan; adding a little at a time. Once all of the greens are in the pan, add the nutmeg and salt and pepper.
Add the chicken stock, water and beans and bring the soup to a boil. Bring back down to a simmer and cook for 10 minutes. Adjust seasonings and serve.
ater to boil. Add pasta and cook according to package directions
minute. Add beans, almond milk, and 1/2 cup
lack beans:
Place beans in a bowl, add water, and soak
Cook the pasta according to package directions in boiling, salted water seasoned with stock base.
Mix the vinegar and oil, and season to taste. Stir in the chopped basil.
Drain the pasta and return it to the saucepan. Toss the pasta with the basil vinaigrette and stir in the tomatoes, green onions, beans and feta. Serve warm.
2 tablespoons olive oil and steak seasoning.
Coat the
Rinse and sort dried beans and place in a large soup
eppers.
Remove the wrap and peel off the skin.
Preheat oven to 425 degrees F.
Pat fish dry, season with salt and pepper, then dust with flour. Saute fillets in olive oil for one minute on each side. Set aside in baking dish.
Add butter to pan and melt, then saute garlic. Add chicken stock and wine, and bring to a boil. Once boiling, add lemon juice and white beans. Stir.
Top fish with white bean mixture and bake for 10-12 minutes.
While fish and beans are baking, saute spinach in same pan until wilted.
Plate fish on spinach and serve with lemon slices.
Soak beans overnight.
Discard water; add fresh water to beans and boil.
Add salt meat (which has been preboiled about half an hour), tasso, vegetables and seasoning.
Boil for about 2 hours until smooth gravy has formed.
For a thicker gravy, smash some of the beans.
o package directions. Drain and set aside.
Heat a
br>- wash chicken and pat dry. salt and pepper chicken on both
ime zest, lime juice, garlic, and salt together in a bowl