Escarole and Beans (Scarole e Fagioli)
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Escarole and Beans (Scarole e Fagioli)
A traditional Neapolitan comfort dish made with tender escarole, creamy cannellini beans, garlic, and extra virgin olive oil. Simple, nourishing, and full of Mediterranean flavor, this rustic recipe has been a staple of Campanian home cooking for generations.
Servings4
Calories290kcal
Ingredienti
- 2 large heads escarole washed and roughly chopped
- 2 cans 15 oz / 425 g each cannellini beans, drained and rinsed
- 3 tbsp extra virgin olive oil
- 3 cloves garlic lightly crushed
- 1 small red chili pepper chopped (optional)
- 2 cups 500 ml vegetable broth or water
- Salt to taste
- Black pepper to taste
- Crusty bread for serving
Istruzioni
- Heat the olive oil in a large pot over medium heat.
- Add the garlic and chili pepper and sauté for about 1 minute until fragrant.
- Add the escarole and cook, stirring frequently, until wilted, about 5 minutes.
- Pour in the broth or water and bring to a gentle simmer.
- Add the cannellini beans and stir well.
- Cover partially and cook for 20–25 minutes, allowing the flavors to meld and the escarole to become tender.
- Season with salt and black pepper to taste.
- Remove the garlic cloves before serving.
- Serve hot with slices of crusty bread and an extra drizzle of olive oil.
Note
This dish is a classic example of Neapolitan cucina povera, where simple ingredients create remarkable flavor.Many families use dried beans cooked from scratch instead of canned beans for a richer texture and taste.The broth should be minimal. The dish is traditionally moist but not soupy.Some Neapolitan cooks add a piece of Parmesan rind while simmering to deepen the flavor.Serve with toasted country bread for a complete rustic meal.Like many bean-based dishes, it often tastes even better the following day after the flavors have had time to develop.