Personal Pot of Beans and Greens

• Soak dried beans for overnightOptional

Nutrition values are AI-estimated based on ingredients.

• ¼ cup dried beans
• ¼ cup extra-virgin olive oil
• 3 cloves garlic
• ½ yellow onion
• Kosher salt, to taste
• Freshly ground pepper, to taste
• 4 anchovy fillets
• 1 teaspoon Aleppo pepper
• 1 teaspoon whole coriander
• 1 teaspoon whole fennel
• ½ teaspoon turmeric
• 1 piece Parmesan rind
• 5 cups escarole
• 2-3 cups turkey stock
• 2 slices day-old bread

1. 1Heat olive oil in a cast iron pot; add smashed garlic and sliced onion, sauté until softened.
2. 2Stir in turmeric, whole coriander, and fennel seeds, cooking for a minute until fragrant.
3. 3Add dried beans, anchovy fillets, Aleppo pepper, Parmesan rind, turkey stock, salt, and pepper.
4. 4Bring to a simmer, then cover and cook until the beans are tender (approx. 60-90 minutes).
5. 5Stir in chopped escarole and cook until wilted and tender.
6. 6Taste and adjust seasoning as needed.
7. 7Separately, shallow fry slices of day-old bread until golden and crispy.
8. 8Serve the personal pot of beans and greens hot, alongside the fried bread for dipping.

These instructions are our analysis of the original video. Watch on YouTube →