Cannellini Beans with Escarole and Spaghetti
By: Lady Catherine ...
Published: Saturday, January 4, 2014 - 2:11pm

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.