2 cups dried white beans
8 cups water
2 slices salt pork, chopped
1 cup chopped onions
2 tablespoons flour
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 bunch escarole, shredded

Wash the beans; cover with water, bring to a boil and let soak 1 hour.

Drain, and add the 8 cups water.

Bring to a boil, cover and cook over low heat 1 1/2 hours.

In a skillet, cook the salt pork and onions until browned.

Blend in the flour.

Add to the beans with the salt and pepper.

Cook 30 minutes.

Add the escarole; cook 30 minutes longer or until beans are tender.

Taste for seasoning.

Serves: 6.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- 15th century illustration.

Back to main list