Name: Escarole with Cannellini Beans
Yield: 4 servings
Ingredients: 1 sweet onion, halved; 1 head of garlic, halved crosswise; 1 medium carrot, scrubbed; 2 sprigs parsley; 2 (3-inch) sprigs rosemary; 2 sprigs sage; 2 cups dried cannellini beans, soaked overnight, drained; 1/2 teaspoon freshly cracked black pepper; 6 tablespoons olive oil, divided; 2 garlic cloves, thinly sliced; 2 bay leaves; 1 tablespoon chopped parsley; 1/2 teaspoon crushed red pepper flakes; 1 head of escarole, leaves torn; 1 ounce finely grated Parmesan

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Photo by Alex Lau

This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.

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