Craving a meal that feels like a warm hug in a bowl? Look no further. This Rustic White Bean and Escarole Skillet is the ultimate comfort food, combining creamy beans, tender greens, and a savory, garlicky broth. It’s a simple, one-pan wonder that’s both incredibly satisfying and packed with wholesome goodness. Perfect for a chilly evening, this dish comes together quickly but tastes like it’s been simmering for hours. Get ready to curl up with your new favorite weeknight dinner!
Ingredients
• 1 pound / 450g great Northern beans, cooked, or one 28-ounce / 794g can large white beans, liquid reserved
• 2 tablespoons olive oil
• 2 tablespoons chopped garlic, about 5 cloves
• 2 medium onions, diced
• 2 teaspoons fresh rosemary, chopped, or 1 teaspoon dried
• 1 dried New Mexico chili, or ¼ teaspoon crushed red pepper flakes
• 1 head escarole, about 6 cups washed leaves, or an equal amount of spinach
• 6 ripe plum tomatoes, seeded and diced, about 1 ½ cups
• 2 ounces / 57g unsalted butter
• ¼ cup fresh Italian parsley, roughly chopped
• ½ cup grated Parmigiano Reggiano cheese, optional
• Kosher salt and freshly ground black pepper, to taste
• High-quality extra-virgin olive oil, for drizzling
Instructions
1. If using home-cooked beans, strain them and reserve the cooking liquid. You’ll need about 2 cups / 475ml of liquid; add water if you’re short. If using canned beans, drain them and reserve the liquid from the can.
2. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Stir in the diced onions, rosemary, and dried chili or red pepper flakes. Cook, stirring occasionally, until the onions are soft and translucent, about 10 minutes.
3. Add the cooked beans to the skillet along with enough of the reserved bean liquid to create a brothy consistency. Bring to a simmer and cook for 5 minutes to let the flavors meld.
4. Stir in the escarole or spinach in batches, allowing it to wilt down before adding more.
5. Once all the greens are wilted, stir in the diced tomatoes, butter, parsley, and Parmigiano Reggiano, if using.
6. Remove the skillet from the heat. Stir gently until the butter has completely melted, creating a creamy sauce. If the mixture seems too thick, add a splash more of the reserved bean liquid. Season generously with salt and freshly ground black pepper to taste.
7. To serve, ladle the beans and greens into warm bowls. Finish with a generous drizzle of high-quality extra-virgin olive oil.
Nutritional Information
• Nutritional Spotlight
• White beans are a fantastic source of plant-based protein and fiber, promoting digestive health and keeping you feeling full and satisfied.
• Escarole, a member of the chicory family, is packed with vitamins A and K, as well as folate and antioxidants.
• Tomatoes provide a healthy dose of lycopene, a powerful antioxidant linked to numerous health benefits.
Pro Tips
• The starchy liquid from cooking the beans (or from the can) is key to creating a creamy, luscious sauce without any cream. Don’t discard it!
• Don’t be afraid of the mountain of escarole! It looks like a lot, but it will wilt down significantly. Add it to the pan in batches to make it more manageable.
• To make this dish vegan, simply swap the unsalted butter for a high-quality vegan butter or an extra drizzle of olive oil, and omit the Parmigiano Reggiano or use a plant-based alternative.
FAQ
Q: Is this white bean and escarole recipe vegan
A: This recipe can be made completely vegan with two simple swaps. Replace the unsalted butter with a high-quality vegan butter or an additional tablespoon of olive oil. To keep the cheesy, savory flavor, either omit the Parmigiano Reggiano or use your favorite store-bought or homemade plant-based parmesan alternative.
Q: How can I add more protein to this vegetarian skillet
A: This dish is already a great source of plant-based protein from the white beans. To boost it further, consider adding a cup of cooked quinoa, stirring in some crumbled vegetarian sausage, or topping the finished dish with toasted pine nuts or walnuts for extra texture and protein.
Q: Can I use other greens besides escarole or spinach
A: Absolutely! While escarole provides a lovely, slightly bitter note, you can easily substitute it with other hearty greens. Try using chopped kale (Tuscan or curly), Swiss chard, or even collard greens. Keep in mind that tougher greens like kale may require a few extra minutes of cooking time to become tender.
Q: How do I store and reheat leftovers
A: You can store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and can be even better the next day! To reheat, gently warm the skillet on the stovetop over medium-low heat, adding a splash of water or vegetable broth if it has thickened too much. You can also reheat it in the microwave.
