Mediterranean White Beans & Greens Recipe

Introduction

This Mediterranean White Beans & Greens dish is a comforting and flavorful meal that combines tender escarole with hearty cannellini beans in a rich tomato sauce. Perfect for a cozy weeknight dinner, it’s both nutritious and satisfying with a touch of fresh herbs and creamy cheese.

Ingredients

• 1/3 cup extra-virgin olive oil
• 6 garlic cloves, finely chopped
• 2 Tbsp. tomato paste
• Kosher salt
• 1 1/2 lb. escarole, washed, patted dry, coarsely chopped
• 1 (28-oz.) pureed tomatoes
• 2 (15-oz.) cans cannellini beans, drained, not rinsed
• 2 oz. Parmigiano Reggiano, finely grated (about 1 cup)
• 1/4 cup coarsely chopped fresh basil
• 1/4 cup coarsely chopped fresh parsley
• 2 Tbsp. heavy cream

Instructions

1. Step 1: In a high-sided 10″ skillet over medium-low heat, heat the olive oil. Add the chopped garlic and cook, stirring, until fragrant, about 2 minutes. Stir in the tomato paste and cook, stirring constantly, until the paste breaks into tiny bits and the oil turns red, about 2 minutes more; season with kosher salt to taste.
2. Step 2: Add the chopped escarole to the skillet and season with salt if needed. Increase heat to medium and gently stir the escarole until it begins to wilt, about 5 minutes. Pour in the pureed tomatoes and cook, stirring occasionally, until the liquid slightly reduces, about 8 minutes. Add the drained cannellini beans and cook, stirring occasionally, until the sauce thickens and is no longer runny, about 20 to 25 minutes.
3. Step 3: Remove the skillet from heat and season with salt as desired. Stir in the grated Parmigiano Reggiano, fresh basil, parsley, and heavy cream until the cheese melts and everything is well combined. Serve warm.

Tips & Variations

• For a spicier version, add a pinch of red pepper flakes when cooking the garlic.
• Swap escarole for kale or Swiss chard if preferred; just adjust cooking time as needed to wilt greens properly.
• Use low-sodium canned beans to control salt levels better.
• For a vegan option, omit the Parmigiano Reggiano and cream, or substitute with nutritional yeast and coconut cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans?

Yes, you can substitute cannellini beans with great northern beans or navy beans, which have a similar texture and mild flavor.

Is this dish suitable for freezing?

This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat gently, stirring in extra cream or liquid if needed to restore the sauce’s consistency.

Mediterranean White Beans & Greens Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 95 reviews

A hearty and comforting Mediterranean dish featuring tender white cannellini beans and fresh escarole greens simmered in a flavorful tomato and garlic sauce, finished with Parmesan, fresh herbs, and a touch of cream for richness.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Oil and Aromatics

• 1/3 cup extra-virgin olive oil
• 6 garlic cloves, finely chopped
• 2 Tbsp. tomato paste
• Kosher salt, to taste

Greens and Tomatoes

• 1 1/2 lb. escarole, washed, patted dry, coarsely chopped
• 1 (28-oz.) can pureed tomatoes

Beans and Dairy

• 2 (15-oz.) cans cannellini beans, drained, not rinsed
• 2 oz. Parmigiano Reggiano, finely grated (about 1 cup)
• 1/4 cup coarsely chopped fresh basil
• 1/4 cup coarsely chopped fresh parsley
• 2 Tbsp. heavy cream

Instructions

1. Prepare Aromatic Base: In a high-sided 10-inch skillet over medium-low heat, warm the olive oil. Add the finely chopped garlic and cook while stirring until fragrant, about 2 minutes. Incorporate the tomato paste and cook, stirring constantly, until the paste breaks into tiny bits and the oil takes on a red hue, about 2 additional minutes. Season with kosher salt to taste.
2. Cook Greens and Tomatoes: Add the coarsely chopped escarole to the skillet and season with additional salt if needed. Increase heat to medium and gently stir the greens until they start to wilt, approximately 5 minutes. Pour in the pureed tomatoes and continue cooking, stirring occasionally, until some of the liquid reduces slightly, about 8 minutes.
3. Add Beans and Thicken Sauce: Stir in the drained cannellini beans and cook, stirring occasionally, until the sauce thickens and is no longer runny, approximately 20 to 25 minutes.
4. Finish and Serve: Remove the skillet from heat and adjust seasoning with salt as necessary. Stir in the finely grated Parmigiano Reggiano, chopped fresh basil, parsley, and heavy cream until the cheese melts smoothly and the sauce is creamy and well combined.

Notes

• Use high-quality extra-virgin olive oil for the best flavor.
• Be careful not to burn the garlic when sautéing as it can turn bitter.
• Do not rinse the cannellini beans to retain their natural starch, which helps thicken the sauce.
• Parmigiano Reggiano can be substituted with Pecorino Romano if a sharper taste is preferred.
• This dish can be served as a hearty side or a light main when paired with crusty bread.

Keywords: Mediterranean, White Beans, Escarole, Healthy, Vegetarian, Comfort Food, Tomato Sauce, Cannellini Beans