Slow Cooked Escarole & Beans
This is a continuation of my slow cooking series. My previous posts are:
Sausage And Meatballs In Tomato Sauce
Beef Stew
What You Will Need:
- 30 oz. of chopped Escarole.
- 2-4 cloves of Garlic, diced. Depending on your taste preference.
- 2 Tbsp. Olive Oil.
- 1/2 cup of Vegetable Stock.
- 4 oz. of Diced Pancetta.
- 2 cans (15.5 oz. each) Cannellini Beans, undrained.
What You Will Do:
- Add all of the ingredients listed above to a slow cooker. Cover slow cooker.
- Cook on High for 4 hours or Low for 6-8 hours.
- Season with salt and pepper to taste.
- Top with Parmesan cheese.
- ENJOY!
Source: Giphy.com
