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sausage and beans with garlic and escarole

sausage and beans with garlic and escarole

serves 4
by nancy stone


  • 1 tbl olive oil
  • 1 lb hot italian sausage casings removed
  • ½ onion chopped
  • 2 oz prosciutto diced
  • 3 cloves garlic minced
  • ½ tsp crushed red pepper
  • 1 head escarole chopped
  • 2 cans cannellini beans
  • 1 cup chicken broth
  • salt & pepper
  • parmesan cheese


  1. cook sausage in olive oil, breaking up until browned
  2. remove sausage
  3. saute onion and garlic about 3 minutes, do not brown
  4. add prosciutto and crushed red pepper and cook 2-3 minutes more
  5. add beans and their juices, chicken broth and sausage and bring to a simmer
  6. add escarole and season with salt & pepper
  7. cover and simmer, stirring occasionally until thick and creamy, about 15-20 minutes
  8. serve with freshly grated parmesan cheese

Recipe Notes

My friend Ralph helped me make this and it is one of my favorite all time dishes!

Adapted from Ralph Tomarro's escarole and beans