Beans & Greens on Toast with Rancho Gordo Yellow Eye Beans & Escarole
Some meals feel expensive without costing much.
A thick slice of homemade sourdough.
Creamy Yellow Eye beans.
A slow-cooked soffritto.
Escarole.
Cherry tomatoes gently poached in olive oil.
Good cheese.
Good olive oil.
That's really all this is.
The steak we had alongside it was wonderful, but honestly, this bowl could have been dinner all by itself.
💡
One little trick I love: I never dry the escarole after washing it.
I lift it straight from the soaking bowl into the pot.
That little bit of water clinging to the leaves becomes part of the broth.
Sometimes enough really is enough.
Why Rancho Gordo Yellow Eye Beans Are Perfect for Beans & Greens
One of the reasons I reach for Rancho Gordo Yellow Eye Beans is the broth they create while cooking. It's rich, creamy, and full of flavor without adding cream or butter.
For this recipe, I use both the beans and their cooking liquid. As the beans simmer with the soffritto and a little Better Than Bouillon, the broth thickens naturally. A few mashed beans make it even silkier before the escarole is folded in.
If you're taking the time to cook dried beans from scratch, don't throw away the bean broth. It's one of the best ingredients in the pot.
A rich, comforting pasta e fagioli made with Rancho Gordo cranberry beans, pancetta, cabbage, and red wine. Built step by step for deep flavor, then finished with olive oil and a splash of balsamic to bring it all together.
Made with Bullet