• 1 cup white cannelini beans (or great northern beans), soaked overnight
  • 3 cups water
  • 2 bay leaves
  • 1 tsp. olive oil
  • 2 garlic cloves, peeled and minced
  • 1/2 head escarole, cleaned and chopped
  • 1/2 cup water
  • 1/2 cube vegetable boullion or other seasoning

Discard bean soaking water.  Place beans, 3 cups fresh water and bay leaves into a pot.  Bring to a boil.  Skim off any foam that rises to the top and discard.  Cover pot, lower heat to simmer and cook for 2-2 1/2 hours or until beans are soft.  Add 1/2 tsp. salt to beans at the end of cooking and cook additional 5 minutes.  In a separate pan, saute garlic in olive oil for 1 minute.  Add escarole and cook until slightly wilted.  Drain the cooked beans and add to the sauteed garlic and escarole.  Add 1 cup water and veggie boullion.  Cook on medium heat for 5-7 minutes.  Serves four.