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Escarole And Beans
Ingredients
- 2 cans cannellini beans undrained
- 2 or 3 bunches of escarole depending on size
- Garlic
- Chicken 3 or 4 bouillon cubes
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Directions
- Boil water for the escarole. Wash the escarole good. Cut up the escarole (I just slice it in strips about an inch so it make it easier to eat. Boil until it is as soft as you like it (about 20 minutes)
- Saute the garlic in a little olive oil (just a little because it burns easy). Add the beans and the bouillon cubes. Sprinkle with salt (the bouillon cubes are salty too) and a little pepper. Keep the gas low and just let it simmer for a while so the bouillon cubes dissolve and the beans cook a little.
- Drain the escarole reserving a few cups of the water. Add the escarole to the beans using the water you saved to get it to the consistency you like.
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