Close
Photo: Photographer: Brittany Conerly
Active Time:15 minsTotal Time:4 hrs 15 minsServings:8Jump to Nutrition Facts
Active Time:15 minsTotal Time:4 hrs 15 minsServings:8
Active Time:15 mins
Active Time:
15 mins
Total Time:4 hrs 15 mins
Total Time:
4 hrs 15 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1pounddried small to medium white beans, soaked overnight and drained (see Note)4 ½cupsunsalted chicken broth8largecloves garlic, smashed and choppedJuice of 1/2 lemon2tablespoonsextra-virgin olive oil3teaspoonsground pepper, plus more to taste, divided½teaspoonkosher salt1Parmesan rind (Optional)1small to medium head escarole (12-15 ounces), chopped1cupgrated pecorino cheese, plus more for serving
Cook Mode(Keep screen awake)
Ingredients
1pounddried small to medium white beans, soaked overnight and drained (see Note)
4 ½cupsunsalted chicken broth
8largecloves garlic, smashed and chopped
Juice of 1/2 lemon
2tablespoonsextra-virgin olive oil
3teaspoonsground pepper, plus more to taste, divided
½teaspoonkosher salt
1Parmesan rind (Optional)
1small to medium head escarole (12-15 ounces), chopped
1cupgrated pecorino cheese, plus more for serving
DirectionsCombine drained beans, broth, garlic, lemon juice, oil, 2 teaspoons pepper, salt and Parmesan rind (if using) in a 6- to 8-quart slow cooker. Cover and cook on High until the beans are very tender, about 4 hours. (Bean cooking times vary substantially according to factors like age and size; 4 hours will yield very tender, almost-falling-apart beans. If you prefer firmer beans, start checking for doneness around 3 hours.)Reduce heat to Low and stir escarole into the beans. Cover and cook until the escarole is wilted, about 10 minutes more. Remove and discard the Parmesan rind (if using). Stir in pecorino and the remaining 1 teaspoon pepper. Stir the beans vigorously and smash some of them against the side of the cooker with a fork or a spatula to create a creamy texture. Serve in bowls topped with additional pecorino and pepper, if desired.To make aheadRefrigerate for up to 2 days.Equipment6- to 8-quart slow cookerNoteWe recommend a small or medium dried white bean such as navy beans or great northern beans to make this recipe. Cannellini beans, while delicious, contain a toxin that can cause gastrointestinal distress if not properly cooked. Read more abouthow to safely cook dried cannellini beans and kidney beans.Originally appeared: EatingWell.com, January 2023
Directions
Combine drained beans, broth, garlic, lemon juice, oil, 2 teaspoons pepper, salt and Parmesan rind (if using) in a 6- to 8-quart slow cooker. Cover and cook on High until the beans are very tender, about 4 hours. (Bean cooking times vary substantially according to factors like age and size; 4 hours will yield very tender, almost-falling-apart beans. If you prefer firmer beans, start checking for doneness around 3 hours.)Reduce heat to Low and stir escarole into the beans. Cover and cook until the escarole is wilted, about 10 minutes more. Remove and discard the Parmesan rind (if using). Stir in pecorino and the remaining 1 teaspoon pepper. Stir the beans vigorously and smash some of them against the side of the cooker with a fork or a spatula to create a creamy texture. Serve in bowls topped with additional pecorino and pepper, if desired.To make aheadRefrigerate for up to 2 days.Equipment6- to 8-quart slow cookerNoteWe recommend a small or medium dried white bean such as navy beans or great northern beans to make this recipe. Cannellini beans, while delicious, contain a toxin that can cause gastrointestinal distress if not properly cooked. Read more abouthow to safely cook dried cannellini beans and kidney beans.
Combine drained beans, broth, garlic, lemon juice, oil, 2 teaspoons pepper, salt and Parmesan rind (if using) in a 6- to 8-quart slow cooker. Cover and cook on High until the beans are very tender, about 4 hours. (Bean cooking times vary substantially according to factors like age and size; 4 hours will yield very tender, almost-falling-apart beans. If you prefer firmer beans, start checking for doneness around 3 hours.)
Reduce heat to Low and stir escarole into the beans. Cover and cook until the escarole is wilted, about 10 minutes more. Remove and discard the Parmesan rind (if using). Stir in pecorino and the remaining 1 teaspoon pepper. Stir the beans vigorously and smash some of them against the side of the cooker with a fork or a spatula to create a creamy texture. Serve in bowls topped with additional pecorino and pepper, if desired.
To make ahead
Refrigerate for up to 2 days.
Equipment
6- to 8-quart slow cooker
Note
We recommend a small or medium dried white bean such as navy beans or great northern beans to make this recipe. Cannellini beans, while delicious, contain a toxin that can cause gastrointestinal distress if not properly cooked. Read more abouthow to safely cook dried cannellini beans and kidney beans.
Originally appeared: EatingWell.com, January 2023
Rate ItPrint
Nutrition Facts(per serving)300Calories8gFat40gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
