Escarole &
White Bean Stew
Servings: 12 - 15
INGREDIENTS:
4 tbsp. Olive Oil
4 lb. Gardein® Sliced Italian Saus’age (7426710139)
6 cloves Garlic, chopped
1 #10 (108 oz.) can Cannellini Beans, drained (reserve 2 c. liquid)
½ c. Flat-Leaf Parsley, roughly chopped
2 pinches Crushed Red Pepper Flakes
Kosher Salt & Freshly Ground Black Pepper to taste
3 qt. Vegetable Stock
4 lb. Escarole, thinly sliced
1 10 oz. piece Pecorino Romano*, ½ thinly sliced, ½ finely grated
Heat oil in a large heavy pan. Brown the Sliced Italian Saus’age on both sides over high heat.
Reduce heat to medium-low, add garlic and cook for 30 seconds.
Add beans and 2 c. reserved bean liquid, increase heat to medium-high, and cook 5-7 minutes until hot.
Add parsley, pepper flakes, and salt and pepper to taste. Reduce heat
to medium-low and simmer briefly.
In a separate large pot, bring stock to a boil. Add escarole to stock, reduce
heat to medium-low, and add sliced Pecorino Romano*. Simmer 4-5 minutes until escarole is completely wilted.
Stir escarole mixture into bean mixture. Cook, partially covered, until
slightly thickened (about 1 hour). Serve with grated Pecorino Romano*.
*Substitute vegan option if desired.