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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.
Portata One-Pot Meal
Cucina napoletana
Keyword escarole and beans, scarola e fagioli, Neapolitan comfort food, Italian bean stew, Campania cuisine, Mediterranean vegetarian recipe, rustic Italian cooking, traditional Naples recipe
Preparazione 10 minuti
Cottura 30 minuti
Tempo totale 35 minuti
Servings 4
Calories 290kcal

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.