Escarole, Sausage, and Cannellini Bean Stew Recipe | SAVEUR

Escarole, Sausage, and Cannellini Bean Stew

Joseph De Leo

In this stew, escarole ("shcadall", as the Campos call it) is simmered with pieces of pecorino romano cheese, whose taste provides a nutty counterpoint to the spicy sausage and creamy beans.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Escarole, Sausage, and Cannellini Bean Stew
Pecorino romano provides a nutty counterpoint to the spicy sausage and creamy beans in this hearty stew.
serves 6-8
1 hour, 30 minutes

Ingredients

2 tbsp. extra-virgin olive oil
1 13 lb. hot Italian sausage links, cut into 2" pieces
2 cloves garlic, chopped
3 (15-oz.) cans cannellini beans, drained (liquid reserved from 1 can)
14 cup roughly chopped flat-leaf parsley
1 pinch crushed red chile flakes
Kosher salt and freshly ground black pepper
6 cups chicken stock
2 lb. escarole, thinly sliced
1 (4-oz.) piece Pecorino Romano (half thinly sliced, half finely grated)

Instructions

Heat the oil in a large wide pot over medium-high heat. Add the sausage and cook until brown all over, 12–15 minutes. Using a slotted spoon, transfer sausages to a plate, leaving fat in pot. Reduce heat to medium-low, add garlic, and cook for 30 seconds. Add beans and their liquid, increase heat to medium-high, and cook until hot, 5–7 minutes. Add sausages, parsley, pepper flakes, and salt and pepper to taste. Reduce heat to medium-low and simmer briefly.
Meanwhile, bring stock to a boil in a large pot. Add escarole, reduce heat to medium-low, and add sliced Pecorino. Simmer until escarole is completely wilted, 4–5 minutes. Stir escarole mixture into bean mixture. Cook, partially covered, until thickened slightly, about 1 hour. Serve with remaining cheese.

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