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Escarole and Beans

Reviewed: May 28, 2009
My father's fiance is Italian, and an amazing cook. I always wondered how to make this, and this recipe gave me an excellent base to make it like she does. I would use less beans than this recipe calls for and much, much, MUCH more garlic. No black pepper, the red pepper does a fine job at bringing some spice to it as is. Someone earlier suggested 4 cloves, I would use more than that even, much more. I used minced garlic from a jar. I used the 4 cloves in the beans, and on top of that I cooked the escarole with another 4, at least. This was great served over rice (boiled in water with margarine, chopped onion and chicken bouillon) and with italian bread on the side.
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