Cannellini Beans with Escarole and Spaghetti
Ingredients
29 oz. can of cannellini beans – drained
2 heads of escarole – washed and ripped
4-5 cloves of garlic – chopped
3 – 4 marinated chili peppers - chopped
Juice of ½ lemon
½ tsp. salt
½ tsp. black pepper
½ tsp. red pepper flakes
½ cup of chicken broth
2-3 tablespoons of olive oil
1 lb. of spaghetti – prepared as directed
Grated Romano or Parmesan cheese
Preparation
1
Heat a large cast iron frying pan with olive oil; add the garlic and chili peppers to sauté on low.
2
When the garlic is fragrant add the escarole and cover slightly. The escarole will cook down.
3
Add the chicken broth, lemon juice, beans and seasonings and toss. Simmer on low heat while preparing the spaghetti.
4
Lift the spaghetti into the escarole and toss.
5
Finish with a drizzle of olive oil and grated cheese.
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Added:
Saturday, January 4, 2014 - 2:11pm
