| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Italian |
|
8 |
servings |
INGREDIENTS
| 1 |
lb |
Navy beans |
| 12 |
c |
Beef stock |
| 1 |
lg |
Onion; minced |
| 3 |
|
Cloves Garlic; minced |
| 2 |
|
Bay leaves |
| 1/4 |
lb |
Pancetta (Italian raw bacon); cut 1/4" cubes |
| 1 |
lg |
Head Escarole |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
Soak the beans overnight, or boil for 3 minutes and soak for 1 hour. Drain
the beans, discarding the soaking liquid. Simmer the beans in the stock
with the onion, garlic, and bay leaves until the beans are tender (about 1
hour). Blanch the pancetta in boiling water for 5 minutes. Drain, and add
to the soup halfway through cooking. Wash the escarole and pat dry. Roughly
chop the escarole; set aside. When beans are thoroughly cooked, add the
chopped escarole. Simmer for 2 minutes, and season to taste with salt and
pepper. Serves 8.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from
"Entertaining" by Martha Stewart
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Martha Stewart
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: He’s coming. Justice: It’s coming”