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Escarole and Beans

Escarole and Beans


"This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread."
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40 m servings 322 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 543 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
  2. In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

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Read all reviews 109
  1. 139 Ratings

Most helpful positive review

I learned this recipe a long time ago from a fabulous elder italian grandma. It must have a taste of garlic and even better the garlic should be cooked well almost burnt. You should cut the pi...

Most helpful critical review

Well, i'm obviously in the minority here ... I was NOT impressed with this meal .. probably because I'm not the biggest bean lover. My husband said "well, not EVERYTHING you make can be good." ...

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Most positive
Least positive

I learned this recipe a long time ago from a fabulous elder italian grandma. It must have a taste of garlic and even better the garlic should be cooked well almost burnt. You should cut the pi...

This was creamy and delicious. Everyone in my family loved it. I only used one large head of escarole and one can of beans. I wouldn't have been able to fit any more escarole into my largest ...

I loved this recipe, but my husband and children did not. So I had to give it a four because of this. I thought it was really good. Only thing I'm changing next time is when I get the escarol...

the taste was great- hubby loved it- but i found it to be "mushy"- the beans were cooked much longer than necessary. i also would have preferred a chicken stock base instead of only the juice fr...

Thanks for this recipe!! I had been dying to find a recipe similar to a dish I vaguely remembered that my father used to make. Using this recipe, I altered it to fit the way my father used to ma...

This is something we grew up eating, its a wonderful comforting dish. My mother used to add a small can of tomato sauce to the recipe, its terrific and heart healthy!!

Absolutely amazing! I added about a cup of tomato sauce and sprinkled parmesan cheese on it at the table. With these tweaks it's just like the escarole and beans at our favorite Italian restau...

Outstanding! I made it into a soup by using only one escarole, 2 cups of chicken broth, a cup of Prego pasta sauce and 2 sliced chicken basil sausages. Wow!

I would give this 6 stars if I could. I was afraid it would be bitter, but it's not! It's delicious and I am going to make it again today!

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