Escarole & Beans
This is one of those simplest peasant dishes any family could afford for pennies per serving. All you need is a handful of beans, handful of spinach or escarole, some olive oil and/or broth and you have a comfort food. This one is turned up a bit, but even still, this dish as of 2023 could easily feed 4 for under $5.
INGREDIENTS
- 2-3 strips of pre-cooked bacon (optional)
- 3 cloves garlic
- 1-2 tablespoons olive oil
- 1 head of escarole and/or 5 ounces of fresh spinach leaves
- 1 can of red kidney beans
- 1 cup chicken broth
- 2 cups spring water
- 1/4 cup grated parmesan or pecorino cheese
- Pinch of red pepper flakes
- 1/2 teaspoon ground black pepper (fresh is best, but just add less)
METHOD
- If using bacon, chop up into small pieces and heat along with shredded or finely chopped garlic with a little olive oil.
- Once fragrant and/or after a few minutes, add in the chicken broth and water and bring to a simmer.
- Blenderize 1/4 of the red kidney beans and add into the pot of soup.
- Once simmering, add the rest of the beans.
- Add in the spinach or escarole and cook until desired tenderness (about 15 minutes, less if you like your leaf more crunchy)
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