1. Soak the beans overnight. Drain and cover with 6 cups hot water and cook for 1 1/2 hours or until tender. Drain. 2. Heat olive oil and chopped garlic for one minute. 3. Add chopped escarole and cook until wilted down. This will look like a lot of greens, but by the end will cook down until almost nothing. 4. Add Beans, Tomato Sauce, Diced Tomatoes and broth. Stir to combine. 5. Simmer together uncovered for 45 minutes until slightly thickened. 6. Add Salt and Pepper to taste. 7. Serve in bowls with delicious crusty bread! ---------------------------------------------------------------------------
Nutrition
Ingredients
