Prep all ingredients according to specifications above, including cooking the beans.
Make the beans: Rinse the cannellini beans, then place them in a large bowl covered with four times the amount of water and let them soak for several hours or overnight. After soaking, drain the beans, then boil them in unsalted water until soft. DO NOT THROW AWAY THE BEAN COOKING LIQUID as it is an important part of this recipe. (See NOTE about beans below.)
Combine the olive oil, garlic and crushed red pepper in a large skillet and heat on medium-low. Sauté for 2-3 minutes or until the garlic starts to brown, then increase the heat to medium-high and add the escarole.
Cover the pan and let the greens cook until tender (about 5-7 minutes).
Once the greens are tender, add the beans and approximately 1 ½ cups bean cooking liquid, stock or broth. (See NOTE about beans below.)
Season with salt and pepper and simmer for about five minutes to let all of the flavors combine and allow the liquid to reduce a bit.
Fold in the pecorino cheese, drizzle the extra-virgin olive oil and serve the greens and beans warm in a shallow pool of their sauce with some crusty, rustic bread. Buon Appetito!