A typical example of country cooking, true, poor and healthy, this dish was born vegan, and is complete from a nutritional point of view. The escarole contribute, for example, with their fibers important for our “second brain” that is, the intestine, the beans give us, besides the fibers also protein intake, and as with the escarole, even minerals and vitamins ; personally I eat them without bread but if you want we can take this “vegan soup farmer” with croutons or bread , preferably stale.
- Scarole blanched in salted water.
- Beans (you choose the quality) cooked.
- Garlic, salt, pepper.
- Extra virgin olive oil
- Chili if you like.
After rinsing well escarole, immergiamole in boiling salted water for about 15/20 minutes, and then scoliamole. Meanwhile cook the beans: In a pot put the beans, water to cover the beans, plus another glass of water, salt to taste, a little olive oil and if you like the hot pepper, attendiamone cooking. Both escarole beans that we can prepare them the day before, so we do not remain to assemble them for lunch or dinner the next day.
At this point, the basic ingredients cooked prepare fried with garlic and oil, and go over the escarole; We do the same for the beans adding a couple of glasses of water, and season with salt, for about 10 minutes.
We assemble together the escarole and beans and let the flavors to blend for about 15 munuti. We just have to eat them warm and wait for our gut we thank!