Navy Bean And Escarole Stew With Feta And Olives Recipes

NAVY BEAN AND ESCAROLE STEW WITH FETA AND OLIVES

Navy Bean and Escarole Stew with Feta and Olives image

There's no stock in this wintry vegetarian stew recipe-it relies on the starchy bean cooking liquid for its flavor (which is a polite way of saying sorry, but you can't use canned beans here and get the same results).

Provided by Claire Saffitz

Categories Bon Appétit Stew Bean Escarole Garlic Fennel Feta Olive Vegetarian Dinner

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 head of garlic, cloves separated, divided
6 tablespoons olive oil, divided, plus more for serving
1 medium onion, chopped
1 small fennel bulb, chopped
Kosher salt
1 tablespoon finely grated lemon zest
2 teaspoons finely chopped rosemary
3/4 teaspoon crushed red pepper flakes, plus more for serving
2 bay leaves
2 cups dried navy beans, soaked overnight, drained
8 ounces feta, preferably in brine, brine reserved, cheese crumbled
4 large sprigs basil, plus leaves for serving
1 cup Castelvetrano olives, pitted, torn
1 head of escarole, leaves torn into 2-inch pieces
3 tablespoons fresh lemon juice
4 (1-inch-thick) slices country-style bread

Steps:

Slice 1 garlic clove in half crosswise and set aside; smash remaining garlic cloves with the flat side of a chef's knife.
Heat 4 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook smashed garlic, stirring often, until golden, about 5 minutes. Add onion and fennel and season lightly with salt. Cook, stirring often, until onion is translucent and fennel and onion are browned around the edges, 8-10 minutes. Add lemon zest, rosemary, and 3/4 tsp. red pepper flakes and cook, stirring often, until rosemary is very fragrant, about 3 minutes. Add bay leaves, beans, feta brine (if using; anywhere between 1/2-1 cup is fine), a couple generous pinches of salt, and 8 cups water and bring to a simmer. Partially cover pot, reduce heat to low, and gently simmer stew until beans are creamy and tender all the way through, 60-70 minutes.
Add basil sprigs and olives to stew, then add escarole in batches, letting wilt slightly before adding more; simmer just until escarole is tender, about 3 minutes. (If stew is too thick, add more water to reach desired consistency.) Stir in lemon juice; taste and season with more salt if needed. Pluck out bay leaves; partially cover pot and keep stew warm over low while you make the toast.
Heat broiler. Drizzle 2 Tbsp. oil total over both sides of bread and place on a rimmed baking sheet; season with salt. Broil until bread is golden and toasted, about 2 minutes per side. Let cool slightly, then rub with the cut sides of reserved garlic clove.
To serve, slice toast in half and divide among shallow bowls; ladle stew over. Top with feta, basil leaves, and more red pepper flakes and drizzle with oil.
Do Ahead
Stew can be made 3 days ahead. Let cool; cover and chill. Reheat covered over low.

ESCAROLE, SAUSAGE, & WHITE BEAN STEW

Escarole, Sausage, & White Bean Stew image

This is...not healthy, but oh so good. I got this recipe out of the Gourmet Cookbook. I've modified it only slightly. Now that I've made it once, my bf asks for it over and over again :roll: I serve it over whole grain pasta with a salad and a nice white wine.

Provided by Umberle

Categories Stew

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon olive oil
1 lb bulk Italian sausage, broken into 1 inch pieces (sweet or hot)
10 large garlic cloves, minced
1 teaspoon red pepper flakes (to taste)
1 head escarole, trimmed and cut into 2 inch pieces
3 cups white beans (cooked or canned any variety but I used great northern)
3 cups chicken stock
4 tablespoons unsalted butter
1/2 cup grated parmesan cheese
2 plum tomatoes, diced
2 tablespoons fresh flat-leaf parsley, chopped
kosher salt and pepper

Steps:

Heat oil in a large skillet and brown the sausage for about 7-10 minutes, stirring constantly.
Add garlic and red pepper flakes and cook until the garlic softens.
Add escarole and cook until wilted (2 minutes).
Add beans and cook for a minute.
Add the stock and bring to a slow boil.
Stir in the butter, cheese, tomatoes, and half of the parsley and cook until heated through and the butter is all melted.
Season with salt and pepper.

Nutrition Facts : Calories 597.3, Fat 36.6, SaturatedFat 15.5, Cholesterol 88.8, Sodium 881.4, Carbohydrate 39.7, Fiber 9.4, Sugar 2.8, Protein 28.3

NAVY BEAN STEW

Navy Bean Stew image

"Here's a delicious dish that I make for my husband, who's on a low-salt diet," reports Margaret Bourgoujian of Oswego, New York. "I love it, too!"

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 8-10 servings.

Number Of Ingredients 9

Ingredients

1 pound dried navy beans
2 quarts water
1-1/2 pounds Italian sausage, cut into 1/4-inch slices
2 cans (14-1/2 ounces each) chicken broth
2 cups chopped onion
1-1/2 cups thinly sliced carrots
1 can (15 to 16 ounces) whole kernel corn
1 tablespoon minced fresh parsley
1-1/2 teaspoons Italian seasoning

Steps:

Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., In same pan, bring the water and soaked beans to a boil; boil for 2 minutes. Reduce heat; cover and simmer for 60-70 minutes or until beans are tender. Drain., In a Dutch oven, cook the sausage over medium heat until no longer pink; drain. Add the broth, onion, carrots, corn, parsley, Italian seasoning and beans. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until bubbly.

Nutrition Facts : Calories 321 calories, Fat 10g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 787mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 13g fiber), Protein 19g protein.

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2016-11-15 Partially cover pot, reduce heat to low, and gently simmer stew until beans are creamy and tender all the way through, 60–70 minutes. Step 3 …
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Slice 1 garlic clove in half crosswise and set aside; smash remaining garlic cloves with the flat side of a chef’s knife.
Heat 4 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook smashed garlic, stirring often, until golden, about 5 minutes. Add onion and fennel and season lightly with salt. Cook, stirring often, until onion is translucent and fennel and onion are browned around the edges, 8–10 minutes. Add lemon zest, rosemary, and ¾ tsp. red pepper flakes and cook, stirring often, until rosemary is very fragrant, about 3 minutes. Add bay leaves, beans, feta brine (if using; anywhere between ½–1 cup is fine), a couple generous pinches of salt, and 8 cups water and bring to a simmer. Partially cover pot, reduce heat to low, and gently simmer stew until beans are creamy and tender all the way through, 60–70 minutes.
Add basil sprigs and olives to stew, then add escarole in batches, letting wilt slightly before adding more; simmer just until escarole is tender, about 3 minutes. (If stew is too thick, add more water to reach desired consistency.) Stir in lemon juice; taste and season with more salt if needed. Pluck out bay leaves; partially cover pot and keep stew warm over low while you make the toast.
Heat broiler. Drizzle 2 Tbsp. oil total over both sides of bread and place on a rimmed baking sheet; season with salt. Broil until bread is golden and toasted, about 2 minutes per side. Let cool slightly, then rub with the cut sides of reserved garlic clove.

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