White Cannellini Beans Olive Oil Garlic Red Pepper Escarole
Cook the beans and save the bean cooking liquid as it is an integral part of this dish! Prep and measure all ingredients.
Sauté the garlic and peperoncino in the olive oil, then add the prepped escarole to the pan and cook until tender.
Once the greens are tender, add the beans and their cooking liquid, stock or broth.
Simmer briefly, then finish by folding in the pecorino and drizzling with some high-quality extra virgin olive oil.
Serve the greens and beans warm in a shallow pool of their sauce with some crusty, rustic bread. That’s it!