Why You’ll Love Fagioli e Scarola (Beans and Escarole) Recipe

I love this recipe because it transforms simple pantry ingredients into something incredibly satisfying. The escarole develops a sweet, slightly bitter depth when braised, and the beans soak up all that savory flavor. I also appreciate how quickly it comes together, making it perfect for busy days when I still want something warm and wholesome.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1/3 cup extra-virgin olive oil
2 to 3 anchovy fillets
1 red chili, thinly sliced
1 to 2 garlic cloves, thinly sliced
1 large head escarole, washed, dried and roughly torn
1 398-mL can navy or cannellini beans, drained and rinsed (see tip)
1 cup hot chicken broth (optional)

Directions

I start by heating a large frying pan over medium heat. Once warm, I add the olive oil, anchovy fillets, and sliced chili. I cook gently, mashing the into the oil until they dissolve into a savory paste.

Next, I add the sliced garlic and cook for 1 to 2 minutes until fragrant, being careful not to let it brown. I then add the escarole and beans, stirring well so everything is coated in the oil.

I cover the pan and let the mixture steam for 1 to 2 minutes, until the escarole turns bright green and releases a little liquid. I taste and season with salt and pepper if needed.

I reduce the heat to low, cover again, and continue cooking for 8 to 10 minutes until the escarole tips are tender while the thicker parts still have a pleasant crunch. I serve it as is, over toast, or with a ladle of hot chicken broth for a thicker, soup-like dish, finishing with a drizzle of olive oil if I feel like it.

Servings and Timing

I make this recipe to serve 2 people as a main dish or 4 people as a side. Prep time takes me about 10 minutes, and the total cooking time is around 20 minutes.

Variations

I sometimes skip the for a milder flavor or add lemon zest at the end for brightness. When I want extra heartiness, I serve it with crusty bread or spoon it over grilled sourdough. I also like adding extra chili for more heat.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm it gently in a pan over low heat, adding a splash of broth or water if needed to loosen it.

FAQs

Does this taste fishy because of the ?

I find the melt into the oil and add savory depth without tasting fishy.

Can I make this vegetarian?

I skip the and use vegetable broth when I want a vegetarian version.

What beans work best?

I usually use cannellini beans, but navy beans work just as well.

Is escarole the same as lettuce?

I think of escarole as sturdier and more bitter than regular lettuce, which makes it great for braising.

Can I use dried beans?

I use cooked dried beans if I have them, as long as they’re tender.

How spicy is this dish?

I find it gently spicy, but I adjust the chili to my taste.

Can I serve this as soup?

I add the hot chicken broth and enjoy it as a thick, comforting soup.

What bread pairs well with this?

I love serving it with toasted rustic bread or sourdough.

Can I add cheese?

I sometimes finish it with grated Parmesan for extra richness.

Is this good the next day?

I find the flavors deepen overnight, making leftovers especially good.

Conclusion

Fagioli e Scarola is one of those dishes I keep coming back to because it’s simple, fast, and deeply satisfying. I love how it highlights humble ingredients while delivering bold flavor, making it a timeless recipe that always feels right at the table.