escarole and beans

escarole and beans
I promised  a bean salad, and I have sort of delivered-- the dressing was really simple:
1/4 cup of red wine vinegar
just a little olive oil- a swirl or two
2 teaspoons of dried mint leaves
The juice of 2 lemons
A couple of pinches of salt

After cooking your previously soaked beans, toss them in the dressing while still warm, then when they have cooled, store them in a canning jar, or two, or three. 

trim escarole stems
chop and wash
often times escarole can be sandy- so triple wash it
smash and chop a couple of cloves of garlic
add a little olive oil
add escarole
still shocked at how it wilts down to almost nothing
add veggie broth
add your canned beans, but strain off the dressing first
add to the escarole
I like the cold beans to be a little firmer, but softer with escarole- so I let them cook for an additional 30 minutes on low
save the marinade
see the tiny little heart on the bean at 11 o'clock?
let cool a bit before eating, or just burn your tongue like I did
I add a little bit of the marinade on top to wake up my taste buds
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