Escarole &
White Bean Stew 
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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

  1. Heat oil in a large heavy pan. Brown the Sliced Italian Saus’age on both sides over high heat.

  2. Reduce heat to medium-low, add garlic and cook for 30 seconds.

  3. Add beans and 2 c. reserved bean liquid, increase heat to medium-high, and cook 5-7 minutes until hot.

  4. Add parsley, pepper flakes, and salt and pepper to taste. Reduce heat 

    to medium-low and simmer briefly.

  5. 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.

  6. 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.

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DIRECTIONS:​