Master the rustic comfort of Italian Escarole and Beans (Scarola e Fagioli) with these 5 essential tips for depth of flavor and perfect texture.
1. Build a Flavor Foundation with Aromatics
Start with a true Italian soffritto: gently sauté finely chopped onion, celery, and garlic in quality olive oil until soft and translucent, about 8-10 minutes. Adding 1-2 chopped anchovy fillets (rinsed) or a splash of their oil at this stage dissolves into the mix, adding incredible umami depth.
2. Choose & Prep Escarole Wisely
Select tender inner hearts: Avoid tough outer leaves. Rinse thoroughly (grit hides!) and roughly chop. Wilt strategically: Add chopped escarole directly to the sautéed aromatics. Stir constantly until significantly wilted down, about 5 minutes. This concentrates flavor.
3. Treat Your Beans Right
Mash for Creaminess: Before adding broth, take ½ cup of drained, rinsed cannellini beans and mash them roughly with a fork. Stir this paste into the aromatics and escarole for a minute. Use Quality: Homemade beans in their cooking liquid are ideal. If using canned, low-sodium is best. Rinse thoroughly. Drain well but reserve the liquid.
4. Simmer Gently & Season Layered
Add drained beans, broth (chicken or vegetable), and about ¼ cup of the reserved bean liquid. Season lightly with salt and generously with black pepper. Bring to a gentle simmer (avoid boiling vigorously). Cook uncovered for 20-30 minutes, stirring occasionally, allowing flavors to meld. Beans should soften slightly but keep their shape. Adjust salt at the end.
5. The Essential Italian Finishing Touch
Never skip the lemon zest: Just before serving, stir in freshly grated zest from ½ a lemon. This brightens the entire dish. Quality Olive Oil: Drizzle each bowl generously with your best extra virgin olive oil. Optionally, sprinkle with red pepper flakes and grated Pecorino Romano cheese.
Quick Method:
- Sauté onion, celery, garlic (and anchovy if using) in olive oil until soft.
- Add chopped escarole, wilt completely.
- Stir in mashed beans, cook 1 min.
- Add drained whole beans, broth, reserved bean liquid, salt, pepper.
- Simmer gently 20-30 mins.
- Off heat, stir in lemon zest. Serve drizzled with EVOO.
