Old World 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. 

This delicious, soulful beans and greens recipe combine Cannellini beans in a flavorful broth with wilted escarole. 

This is a simple dish using canned beans and escarole to make a tasty side or lunch depending on your appetite. 

This soup features sausage and escarole in a rich tomato-flavored broth. 

This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner. 

This is a great pasta dish. The hardest part of the whole recipe is cutting the escarole. It is fast, simple, and delicious! What more could you ask for? With a loaf of Italian bread it goes a long way. Enjoy! 

This absolutely delicious soup was created to help use up the Adzuki beans, wild rice, and sweet potatoes in my pantry. I decided to use the sweet potato instead of regular potatoes, and was delightfully surprised by the wonderful flavor blend it created with the sweetness of the onions, garlic, and Adzuki beans. I also wanted to try escarole in a soup, and the result was fantastic. Adzuki beans are found in any health food or specialty store, and in many national grocery chains. They have a great nutty, slightly sweet taste, and are especially tasty added to chicken soups of any kind. 

Caramelized onions, garlic, bacon, and cannellini beans add depths of flavor to collard greens. 

Tomatoes and cannellini beans simmer with escarole in this Italian-inspired soup. 

These smooth and creamy beans make a tasty side for any Mexican dish.