"Beans and greens has it all: it's very easy and inexpensive to make; it's highly nutritious; it's soulful and comforting; and it can be served as a main course, side dish, soup, vegetable stew, or my personal favorite--as an appetizer. This is my new favorite home version, and uses delicious, beautiful escarole." — Chef John
Watch video tips and tricks
garlic, thinly sliced
red pepper flakes
2 (15 ounce) cans
cannellini (white) beans, drained
chopped fresh oregano
salt and ground black pepper to taste
red pepper flakes, or to taste
extra virgin olive oil
Excellent recipe as is. I chopped up 4 slices of bacon and sauted them until light brown. Used the rendered fat with less olive oil to saute the garlic and 1 chopped onion. At the end I added 1.5 tbsp. red wine vinegar and 2 tsp. sugar.
These are delicious!! I didn't have an anchovy fillet so added an extra pinch of salt but it really didn't need it. I added a big pinch of red pepper to while cooking and an additional pinch to the finished product and it was great! served it with fresh French bread which was SOOOO yummy dipped in the juice. will 100% be making this again...and again...and again :D
This went over really well with my family. I cooked my own beans instead of using canned. My anchovy did not fully break apart so I would recommend mashing it some before adding it to the soup. I would also recommend that you reduce the stock until you like the flavor as this will be the main part of the soup. Not all stock has the same intensity. My only real change is that I used spinach instead of escarole. This soup came out great and I would make again.
Loved this although I did modify it a bit to be totally vegitarian by leaving out the anchovy and using vegitable boullion instead of chicken. I needed a new way of using escarole instead of the traditional Dutch way of mashing it into hot potatoes. Another reviewer mentioned using turnip greens, I think this would also be wonderful with kale or even spinach.
You have no idea how much you have improved meal time at our house. Your recipes are simple but profound and very delicious. I love anchovies but had some honey baked ham I had to use up, so that was my protein for this dish. I will use anchovies next time. Keep 'em coming. And thank you.
This is delicious, easy, fast and healthy to boot. I followed the recipe exactly, by the way.
"I grew up eating my family's escarole and beans but never wrote down a recipe. Sorry mom but this recipe is better than yours! I rarely say that! :-o) Do NOT omit the anchovies; they're included for flavor and you won't taste "anchovy" but you will taste wonderful rich, creamy deliciousness. The only changes I made to this were to add sausage at the beginning before the garlic and to increase the anchovy fillets to three (yes, 3, try it, dare you to!). Thanks Chef John! Amazing!
We all liked this. I had turnip greens and no anchovies, but I will definitely make this again when I have anchovies.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Beans and Greens
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 72
See how to make a rustic Italian-style beans and greens recipe with escarole.
See how to make San Francisco's famous seafood stew!
This simple seafood casserole is topped with mashed potatoes.