White Beans with Escarole
Ingredients
- 1 tablespoon minced shallot ⓘ
- 2 teaspoons finely grated lemon zest ⓘ
- 1/4 cup fresh lemon juice ⓘ
- Pinch of sugar ⓘ
- Salt and freshly ground pepper
- 1/2 cup extra-virgin olive oil
- Two 15-ounce cans cannellini beans, drained and rinsed
- 1 tablespoon chopped flat-leaf parsley
- 1/2 pound pancetta, sliced 1/4 inch thick and cut into 1/2-inch pieces
- Two 1-inch-thick slices of peasant bread, torn into 1/2-inch pieces (2 cups), toasted ⓘ
Instructions
- In a bowl, combine the shallot, lemon zest, lemon juice and sugar.
- Season with salt and pepper; let sit for 10 minutes.
- Whisk in 6 tablespoons of the oil.
- Transfer 1/4 cup of the dressing to a bowl, add the beans and parsley and let stand for 30 minutes.
- In a skillet, cook the pancetta over moderate heat, stirring, until crisp, about 7 minutes.
- Using a slotted spoon, transfer the pancetta to a plate.
- Heat the remaining 2 tablespoons of oil in the skillet, then stir in the toasted bread and toss to coat.
- Add the bread to the beans with the escarole and remaining dressing.
- Season with salt and pepper, toss and serve.
Nutrition & Diet Analysis (per serving)
332
kcal
17% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Contains
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).