- 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.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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