Spicy Escarole and Beans

READY IN: 45mins
Recipe by Maureenie

A loaf of your favorite crusty bread is a must with this one dish meal!

Top Review by jennyblender

This is offically the best greens n beans recipe I have ever found! Wow!! THat pretty much sums it up. Make this just as written and use 1 jalepeno instead of 2-3 hot peppers. I loved this so much that I tried to double the recipe the next week. THat didn't work quite as well. It was too liquid-y. SO, I am going to try it again but not double the liquid. Seriously, I can't say enough about how great this is! Thanks a million Maureenie!!!

Ingredients Nutrition


  1. Heat oil in a non-stick stock pot.
  2. Saute garlic, onion, and peppers in the hot oil on medium high until onion is transparent, approximately 5 minutes.
  3. Add beans with liquid and cook on medium high for about 5 minutes, allowing some of the liquid to boil off.
  4. Lower the heat to medium low and add the escarole. Cover and simmer for 10 minutes.
  5. Add the wine and black pepper and mix well. Replace cover and simmer for another 10 minutes or until escarole is soft.
  6. Add the cooked ditalini to the escarole and beans. Stir to combine well.
  7. Serve in bowls and sprinkle with grated cheese.

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