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Navy Bean and Escarole Stew with Feta and Olives

Claire Saffitz
  • minutes
  • Serves 8

INGREDIENTS

4

large sprigs Basil

2

Bay leaves

1

head Escarole

1

Fennel, small bulb

1

head Garlic, cloves

1 tbsp

Lemon, zest

2 cups

Navy beans, dried

1

Onion, medium

2 tsp

Rosemary

1 cup

Castelvetrano olives, pitted

3 tbsp

Lemon juice, fresh

1

Kosher salt

3/4 tsp

Red pepper flakes

6 tbsp

Olive oil

4

thick 1-inch-thick slices Bread, country-style

8 oz

Feta