ESCAROLE and BEANS in RED SAUCE
Buca di Beppo Restaurant Recipe
1 pound dried great northern beans
5 garlic cloves
4 tablespoons extra virgin olive oil
2 heads escarole, roughly chopped
30 ounces tomato sauce
28 ounces diced tomatoes
2 cups chicken broth
salt and pepper
Soak the beans overnight. Drain and cover with 6 cups hot water and cook for 1 1/2 hours or until tender. Drain.
Heat the olive oil and chopped garlic for one minute. Add the chopped escarole and cook until wilted down. This will look like a lot of greens, but by the end will cook down until almost nothing.
Add the beans, tomato Sauce, diced tomatoes and broth. Stir to combine. Simmer together uncovered for 45 minutes until slightly thickened. Add salt and pepper to taste. Serve in bowls with delicious crusty bread!
Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.