Escarole with Cannellini Beans

Name: Escarole with Cannellini Beans
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 2 çay kaşığı bay leaf; 0.5 çay kaşığı black pepper; 2 bardak dried cannellini beans; 400 g escarole; 1 diş garlic; 2 g garlic clove; 1 medium carrot; 6 yemek kaşığı Olive Oil; 1 ounce parmesan; 2 demet parsley; 1 yemek kaşığı parsley; 0.5 çay kaşığı red pepper flakes; 2 adet rosemary; 2 çay kaşığı sage; 1 sweet onion

🔥 679 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
2 çay kaşığı bay leaf
0.5 çay kaşığı black pepper
2 bardak dried cannellini beans
400 g escarole
1 diş garlic
2 g garlic clove
1 medium carrot
6 yemek kaşığı Olive Oil
1 ounce parmesan
2 demet parsley
1 yemek kaşığı parsley
0.5 çay kaşığı red pepper flakes
2 adet rosemary
2 çay kaşığı sage
1 sweet onion

Hazırlanışı

Soak 400g dried cannellini beans in cold water for 8 hours or overnight.

Drain beans and place in a pot with 2L water, bay leaf, rosemary sprig, and sage; bring to boil, then simmer 45–60 minutes until tender.

Meanwhile, finely dice 150g sweet onion, 61g carrot, and mince 5g garlic; heat 83g olive oil in a large pan over low heat.

Escarole with Cannellini Beans

Malzemeler

Hazırlanışı

🤖 Tarifin devamı GustoBot'ta!