The Food: Escarole & Beans

Escarole is a member of the chickory family and is a bit bitter, so you want to cook it well.  This dish is actually a peasant dish, enjoyed by those without a lot of money during the depression.  Many who are not Italian (and/or from the old school) will understand or like this peasant dish.  Those who do, will find something ever so simple and quick, ever so delicious!

INGREDIENTS
15oz. Can of Cannelini Beans (you can also use Great Northern White beans or )
2 Cloves of Garlic
2 Bay Leaves
Bunch of Escarole
Extra Virgin Olive Oil
Salt & Pepper to Taste

Open the can of beans and drain the liquid it was packed in.  In a bowl, put the beans and fill with cold water.  Drain again, and repeat.  You want to 'wash' these beans from the liquid it is packed in.  Additionally, let them soak for half hour or more after you have drained and rinsed them a few times.  Get a pot ready.  Drain the beans one last time and add to the pot with 2 bay leaves and 3 cups of cold water or a can and a half of cold water.  Bring to a boil, reduce to a simmer.  Slice your escarole, and add to the beans and broth.  You do not want to cook this more than 10-15 minutes or so, escarole cooks quickly, and some like it soft, but if you like it hard (you can eat escarole in a salad uncooked of course), it will be a bit bitter so i like to cook it until softer.  Salt & Pepper to taste.  In a separate pan heat some olive oil and either smashed and/or sliced cloves of garlic.  Once it is good and hot, take a few scoops of the broth, beans and escarole and put it into the pan with the garlic and olive oil.  Swirl it around to get all the oil and garlic flavor and then add the entire contents back into the pot with the soup.  Stir thoroughly (not rapidly) and allow to simmer for a few minutes more.  

Serve with Italian toast and/or a touch of grated cheese if desired.       

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