What you’ll need:
A heavy bottom pot
Yup….
Ingredients
1 bunch of escarole – washed and roughly chopped
1 bunch of broccoli rabe – washed and trimmed
2 cloves of garlic – smashed
1 small onion diced
2 cans gigante beans – yup they are really big butter beans, but any bean will do
4-5 cups chicken stock
2 lb. of andouille sausage – casing removed
½ a bottle of beer – please drink the other half – just no dark stouts (I just don’t like them)
1 teaspoon red pepper flakes – more or less, that’s up to you
Grated parmesan – fresh always preferred
Salt and pepper
Olive oil
Heat up the olive oil, enough to slick the bottom of the pot over medium high heat. Remove the sausage from its casing and sauté and break up in the pan. Cook until the sausage is nicely browned.
Add in the diced onion and cook for 5-8 minutes.
Now add the garlic and red pepper flakes and turn the pot down to medium. Sauté until the garlic is fragrant – about another 5 minutes.
Add in the 2 cans of beans (you could use cannellini or any other bean of choice – nobody is judging you!!!!) and all of the liquid. Cook for another few minutes and now add the beer and simmer to get the alcohol out – a minute of so. Now add in the escarole and the stock. Make sure that the escarole is covered with the stock.
Meanwhile, boil a pot of water and salt the water – 1-2 teaspoons should do. Blanch the broccoli rabe for 3-4 minutes and then take it out and either shock it in a bowl of ice water or under cold water. Cool the broccoli rabe down to stop the cooking process. Now when its cooled, squeeze out the excess water. I find that doing this with my hands is the best way. Once all the water is removed, now roughly chop the broccoli rabe and set aside.
Cook the escarole with the sausage and beans for about 10 minutes. Check the escarole and see it its cooked enough for your liking. It shouldn’t be tough. This is up to you and how cooked you want it. Cook it on a medium heat, you don’t want to boil it. The escarole will break apart.
Now crank the heat and bring the pot to a boil (I know I just told you not to…) and drop in the cooled, chopped broccoli rabe. Bring the pot back to a boil and turn it off. Let it sit for a little bit.
Serve over rice or pasta with grated parmesan.
Escarole and Beans with Andouille Sausage
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- Ingredients
- 1 bunch of escarole – washed and roughly chopped
- 1 bunch of broccoli rabe – washed and trimmed
- 2 cloves of garlic – smashed
- 1 small onion diced
- 2 cans gigante beans – yup they are really big butter beans, but any bean will do
- 4-5 cups chicken stock
- 2 lb. of andouille sausage – casing removed
- ½ a bottle of beer – please drink the other half - just no dark stouts (I just don’t like them)
- 1 teaspoon red pepper flakes – more or less, that’s up to you
- Grated parmesan – fresh always preferred
- Salt and pepper
- Olive oil
Instructions
Heat up the olive oil, enough to slick the bottom of the pot over medium high heat. Remove the sausage from its casing and sauté and break up in the pan. Cook until the sausage is nicely browned.
Add in the diced onion and cook for 5-8 minutes.
Now add the garlic and red pepper flakes and turn the pot down to medium. Sauté until the garlic is fragrant – about another 5 minutes.
Add in the 2 cans of beans (you could use cannellini or any other bean of choice – nobody is judging you!!!!) and all of the liquid. Cook for another few minutes and now add the beer and simmer to get the alcohol out – a minute of so. Now add in the escarole and the stock. Make sure that the escarole is covered with the stock.
Meanwhile, boil a pot of water and salt the water – 1-2 teaspoons should do. Blanch the broccoli rabe for 3-4 minutes and then take it out and either shock it in a bowl of ice water or under cold water. Cool the broccoli rabe down to stop the cooking process. Now when its cooled, squeeze out the excess water. I find that doing this with my hands is the best way. Once all the water is removed, now roughly chop the broccoli rabe and set aside.
Cook the escarole with the sausage and beans for about 10 minutes. Check the escarole and see it its cooked enough for your liking. It shouldn’t be tough. This is up to you and how cooked you want it. Cook it on a medium heat, you don’t want to boil it. The escarole will break apart.
Now crank the heat and bring the pot to a boil (I know I just told you not to…) and drop in the cooled, chopped broccoli rabe. Bring the pot back to a boil and turn it off. Let it sit for a little bit.
Serve over rice or pasta with grated parmesan.
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