Cooler weather is the perfect time to make hearty soups, chowders, and stews. My grandmother made beans and escarole soup with either ham hocks or salt pork (I’m sure she made it often without meat seasoning) and lots of garlic. Add a pinch of crushed red pepper to give it a little kick.
Bean and Escarole Soup
- 1 pound dried great northern beans
- 1 ½ quarts of water
- 1 head escarole
- 1 can diced tomatoes 14.5 oz
- 2 ham hocks
- Salt & pepper to taste
- Wash beans. Add beans to a medium size pot and cover with water. Soak overnight.
- Drain water and rinse beans, then add one and one half quarts of fresh water to the beans. Bring to a boil. Add the two ham hocks and the tomatoes. Salt to taste. Cook for about one and one half hour.
- Discard the outer leaves of the escarole. Wash the escarole and then chop into medium size pieces. Add to the beans and continue cooking for about 20 minutes.