SICILIAN ESCAROLE & BEANS
From the kitchen of Janice Masters
Large head of fresh escarole, rinsed & large chopped
3-4 pints of grape tomatoes
28 oz can of Cento San Marzano tomatoes
Medium onion, chopped
Head of garlic, minced
Handful of fresh basil leaves and 1T dried basil
Pinch of baking soda
Three 15 oz cans of Cannellini beans, drained & rinsed
1-2 T extra virgin olive oil
Grated Pecorino Romano Cheese
Put a large pot of water covered on high heat
Put large sprayed saucepan on high heat with olive oil
Add the onion to the saucepan, turn heat to medium high and saute’ 4-5 minutes and then add garlic and continue to saute’ another 2-3 minutes
Process grape tomatoes in Food Processor with steel blade til chopped fine. Set aside
Process San Marzano tomatoes in Food Process with steel blade til pureed but still with some chunky texture.
Now add chopped grape tomatoes and San Marzano tomatoes to the saucepan with the onion and garlic and baking soda.
Add fresh and dried basil and cook on medium high heat uncovered for 20 minutes.
Now add the cannellini beans to the simmering tomato sauce. Mix well.Continue cooking for another 8-10 minutes.
Water in the big pot should be boiling by now so place chopped escarole in the boiling water, turn heat down to medium high and cook uncovered for 7 minutes. Drain in a colander when done.
Place the drained escarole back into the large pot and pour sauce/beans etc. into the large pot with the escarole. Mix well.
Now it’s ready to serve with a sprinkling of Grated Pecorino Romano on top.
PS Here is another easy peasy version of this. Very different, more soupy, but delicious.
Put all this in a large pot together, bring to a boil, turn heat down to medium and cook for 20 minutes, covered. Done.
Head of escarole chopped
Head of garlic minced
Can of San Marzano tomatoes, crushed by hand
Two 15 oz cans cannellini beans, drained and rinses
Water to cover.