Escarole & Beans

1 head of Escarole ( Cleaned and Cut )
1 can of cannellini ( 19 oz can )
3 cups of chicken broth
6 cloves of garlic copped
1 small onion
Red pepper flake
S & P to taste
Parmesan Cheese

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Hi everybody it’s Victor again from the retired guys I have been away for about six weeks this is my first video in six weeks I uh I’ve been down to Florida uh for the month of February half of February and half of March got back to

New York about two two and a half two weeks ago and it’s awfully cold can’t wait to get back in Florida going to be heading back to Florida in June have two weddings to go to so I’m going to be spending a month there in June and I

Cannot wait to get back to Florida I love Florida so much but I’m here back in New York it is uh kind of chilly I’m just going to close the light in the back out okay it is kind of chilly here so today I’m going to make uh a soup

Some people call it it is a soup it is a soup but some people call it a warm salad but I think anything with liquid in it happens to be happens to be a soup so I’m going to make escarole and calina beans or as my father or mother would call it

Ashar ashar and beans so I’m making that today I’m going to show you how my father made it I’m not going to deviate from his recipe I’m going to do it exactly the way he did uh he did use canned beans sometimes he would make his

Own 24-hour process if you want to cook your own cuz you got to let the beans soak with 24 hours I’m going to show you an easy way 30 minutes let’s get started with the ingredients so if you come over here James we’re going to show everybody

What we need you’re going to need one head one head of escarole and I’ll talk about that in a little while I got one can this is a 19 o can of calina beans and I’m keeping the juices that are with the beans you want to keep that juice because 15

Oz uh you can use a 15 Oz can the one that I happen to be that I happen to open up uh by progressor happens to be a 19 o can so you can use a 19 Oz can or a 15 oz can depending on the can that

You’re that you find in the store I’m keeping the juice with this because I want that starchiness of the juice because that’s what’s going to make this soup uh it’s going to thicken up I have six cloves of garlic if you want to ease

Up on the garlic you can like I said I’m not going to deviate from my my father’s recipe I have six cloves of garlic I have a pinch of uh pepper pepper pepper and Chino which is the red pepper flak I have diced up one small red one small

Onion I have three cups of chicken broth you can use vegetable broth if you want to or you could omit the broth or the broth Al together if you want some people do it with water I like the chicken stock you’re going to need some Parmesan cheese you’re going to need

Salt and you’re going to need pepper that’s all you need and we’re going to get started this is like a 30 minute recipe you come home um also I just want to let you know that with this recipe you could also put chopped up sausage of course the sausage should be cooked you

Could put that in the soup or you can have it on the side you can make little dentaline pasta you can cook your pasta on the side spoon in a little bit of pasta on the bowl pour some of this esaro and beans and you can do that or

You can cook it with potatoes but today I’m just going to make the Esh Garo and beans so to get started what the first thing we’re going to do is we’re gonna we’re going to cut up our our es escarole escarole is very dirty there’s

A lot of dirt inside there’s a lot of sand inside so what I like to do is I’m going to cut off the end which we’re not going to use and basically I have a collander here as you can see I have a colander that I am going to basically

Cut my escoll in small little pieces and the if you could if you notice the escarole goes from a light color to a dark color the lighter portion of the escarole is very is going to be sort of like it’s not as bitter once you start getting to the green part

Of the leaf it gets it starts getting much it’s bitter so but again this is going to cook down so if you like a little bit of bitterness this is a great soup for you so you’re going to put this all in the colander the pieces that I cut I’m going

To cut the rest of this again you’re going to cut it in small pieces pieces and you’re going to use every part of the escarole okay so what we’re going to do we’re going to put that in a collander trying to get every piece

In there a lot yeah it it seems like a lot uh but you’ll be surprised we’re going to need the cunning board later so what you’re gonna do is we’re g to come over to the sink and you want to run it underneath you want to run it underneath

Cold water okay and don’t be afraid to get your hands in there because basically what you want to do now I have a grate on the bottom of my sink so I know the the dirt and the sand is actually coming out so if you have a a

Salad dryer you could use the salad dryer okay so this is nice and washed okay so we’re going to leave that on the side cuz we don’t need that right now so the first thing we’re going to do is we’re going to start off with a

Pot so I got my pot on my stove here this is by quez andard if you want to know where you can get this uh I bought a set of quz quinar pot pots uh cooking pots and pans I bought the whole set well worth it uh I’ll leave a link below

On where you can actually purchase it uh this is the last set of pots I’m ever going to buy this is all you need this is durable this I have the whole set so you’re going to start off with a pot and the first thing you’re going to do is

You’re going to add just a little bit of olive oil let’s get the stove going so we going to add a little bit of olive oil to the bottom of the pot and while that’s warming up the next thing we’re going to do is we’re going to take out garlic

Like I said I have six cloves okay and you want to get this in Pieces [Applause] I have my small onion that’s been diced already and we’re going to use the we’re going to have some salt let’s get some salt and let’s get some pepper okay so the first thing we’re going to do is we’re going to to get a spoon okay that’s been heating up so the

First thing I want to do is I want to add my garlic I want to add my onion that’s brown gar let’s lower the heat because we don’t want the garlic to burn a little bit of Salt little bit of black pepper and some pepper and what you want to do is you just want to stir that in okay you don’t want to you don’t want to cook the garlic as far as burning it when you see it starting to burn if you

See it starting to burn what you can do is you could add a little bit of stock or a tiny bit of water so this is exactly where I want it to be okay so it’s cooking nicely I’m going to add just a drop of stock

In cuz I don’t want my garlic to burn this will prevent it from burning okay so now this is where I want it to be the next step I want to do is I want to take my extra which I got here and I want to take it and I want to

Just add it to It’s very important that you clean your escarole because it has a lot of dirt and it has a lot of sand so make sure you get all of that out escarole is very very healthy for you it has a lot of volume I a lot of

Coer it’s good for you your bones and it’s also good for your red and white blood cells so it’s very very healthy for you again we’re going to Salt and Pepper this to taste so what we’re going to do is we’re going to add a little bit more

Salt and we’re going to add a little bit more pepper and we’re going to add some more pepper and Chino which are the red pepper flakes I love spicy red pepper flakes so I like to I like to okay so now what we’re going to do out of the three cups I’m

Going to H add just a half a cup roughly there you go I’m going to add a half a cup of the stock or the chicken bro is going to give this a stir and what I’m going to do is I’m going to cover

It I’m going to let it cook for about 5 to 10 minutes until you’ll see all the escarole is going to actually Wilt it’s going to be much smaller than it is and then we’ll start adding the other ingredients when we come back okay so the escarole we’re going to check it and

It’s exactly exactly the way I want it so the next step on this is going to be yeah it shrinks down a lot we’re going to add the one can the 19 ounces again if you have 15 ounces that’s fine but you’re going to add the juices and oil the

Juices that came with the can of canina beans is going to thicken up the sauce most of the time I would basically drain my beans I would wash them and I would drain and I wouldn’t keep the I wouldn’t keep the uh liquid that it came with but

The starchiness of this liquid is going it’s what’s going to help actually thicken up this sauce so we’re going to add we’re going to add the whole can in okay already that looks delicious going to give a stir look like seaweed it’s absolutely I

Grew up on this I mean I had we used to have this my father used to have this all the time I’m going to add the rest of my chicken stock chicken broth chicken broth okay I’m going to e that in I’m going to add a few

More red pepper flakes cuz I like it’s spicy going to give that a stir okay this is the time where you want to taste to see if you need a little bit more salt and pepper let’s give it a shot that is absolutely delicious we’re going to put a little bit more pepper

And we’re definitely going to add a pinch more salt okay we’re going to get this a stir we’re going to bring this back up to a medium medium to low and you’re going to let this Cook you’re going to let that cook for about 5 to 10 more minutes and then what we’re going to do is we’re going to add a little bit of the parmesan cheese which I like to add inside and then we’re going to Plate it up so I’ll be back soon okay so it’s

Been 10 minutes and this is the finished product okay absolutely delicious so I shut up the stove and this is done this could be refrigerated uh and you can actually have this for another meal uh what it cool down right right exactly so what you could do is you can actually

Refrigerate this and you can make dental pasta you can make like a half a a cup uh per person and then what you can do is you can make your pasta on the side spoon in your pasta in a bowl and then add a ladle of this and you can have

That with galini or you can do it with uh potatoes but the potatoes you would cook inside uh with the uh calina beans you would cook that first so I’m going to take a spoon a ladle I’m going to Dish this out God that looks so good this look

Good okay and what I like to do on mine or what should be done is I like to sprinkle a little bit of pesan cheese on mine now you could also add more uh pepper flakes if you wanted to add pepper flakes to this but I think I have

Enough in here so I’m going to stir this around that looks absolutely delicious and I’m going to give it we’re going to give it a taste I know it’s going to be hot be careful so get a leaf here okay oh my God that is absolutely

Delicious reminds me of my dad my father did a lot of cooking he was a chef in the Army and when he cooked at home it was absolutely delicious everything he made was absolutely he was a messy cook but everything he cooked was absolutely delicious he would be proud this doesn’t

Need any more pepper flakes I feel the heatness of the pepper if you want to add a little bit more pepper flakes this by all means you can and you could also drizzle a little bit of olive oil on top of this as well I’m going to cut into a

Nice loaf of Italian bread I’m going to have the soup with Italian bread on a rainy day we’re going to sit home and we’re going to have this for dinner so uh if you like this recipe recipe I’m sorry if you like this recipe please subscribe to my Channel please hit the

Notification Bell and please share this uh this recipe if you know somebody that would like to make this recipe so like I say at the end of all my videos take care of one another especially now peace out and can’t wait to get back to Florida