Garbanzo Beans and Escarole

Published on April 13, 2014 | In American, Mediterranean | By The Social Chef |

- Prep Time
- 5 Minutes
- Cook Time
- 20 Minutes

Beans have a great nutritional value. Combine garbanzo beans with escarole sautéed with garlic, onion, tomatoes and drizzled with a good extra-virgin olive oil and you have a spectacular side dish. Not to mention healthy and really quick to make.

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Recipe Rating

(1 Rating)

Ingredients

2 15 oz cans of garbanzo beans drained and rinsed
2 cups shopped escarole rinsed and drained, spun dry in salad spinner
3 garlic cloves minced
2 vine ripe tomatoes seeded and chopped
1/4 cup minced onion
1/4 cup extra-virgin olive oil
Salt and pepper

Instructions

1. In a large saute pan over medium heat combine 2 tablespoons olive oil, onion, pinch of salt and pepper and sauté for 4-minutes
2. Add garlic, stir and sauté for 1-minute
3. Add beans, 1/4 cup vegetable broth and cook for 10-minutes
4. Combine escarole, tomatoes, pinch of salt, olive oil and fold. Cover and cook 4-5 minutes or until wilted
5. Serve drizzled with olive oil (optional)

Servings : 4-8
Ready in : 25
Course : Appetizer, Entrée, Side Dish
Recipe Type : Beef, Healthy Recipes, Vegan, Vegetables

Instructions

1. In a large saute pan over medium heat combine 2 tablespoons olive oil, onion, pinch of salt and pepper and sauté for 4-minutes
2. Add garlic, stir and sauté for 1-minute
3. Add beans, 1/4 cup vegetable broth and cook for 10-minutes
4. Combine escarole, tomatoes, pinch of salt, olive oil and fold. Cover and cook 4-5 minutes or until wilted
5. Serve drizzled with olive oil (optional)

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...