Monday, March 10, 2014

Escarole and beans

A meatless (even Vegan) meal for lent

·       2 bunches of escarole, washed thoroughly and chopped roughly
·       1 onion, half diced, half slivered
·       1 red pepper, cut in slices
·       5 Italian star green hot peppers, Chopped roughly
·       2 cans small white beans
·       4 cloves garlic, minced
·       1/2 teaspoon dry basil
·       1/2 teaspoon dry oregano
·       8 oz whole mushrooms
·       Olive oil for the pans to cook in
·       salt to taste
·       2 cups rose wine

the diced onion is browned in just enough olive oil to cover the bottom of a small sauce pot on medium heat
Beans are added, juice and all and the heat is changed to a simmer and the pot covered.
Basil and oregano is added to the beans
peppers, the remainder of the onion and the hot peppers are added to another pot and heated to just brown in another, larger pot.
mushrooms and garlic are added to this and the heat reduced to low.
This is constantly stirred until the garlic is just translucent.
The wine is as added and brought to a simmer and after a minute the escarole is added and the pot covered.
continue cooking for 30 minutes, but before the escarole browns (it should still be green), remove it from the pot and reduce the juice by half.
Plate escarole and then add the beans to the top.