Red Beans In White Wine With Escarole

• 2 C red kidney beans, soaked overnight
• 2 t olive oil
• 2 heads garlic, cloves separated and peeled
• 2 small onions, chopped
• 2 medium carrots, peeled and shopped
• 2 small stalks of celery with leaves, chopped
• 1/2 t fennel or caraway seeds
• 1/2 t whole black peppercorns
• 2 T tomato paste (optional)
• 4 sprigs fresh thyme
• 2 large spring fresh rosemary
• 4 2" strips lemon zest
• 2 C dry white wine
• salt
• 2 large heads escarole, cored and coarsely chopped
• 2 T unsalted butter
• Freshly ground black pepper

1. PREPARING BEANS:
2. 1. Heat oil over medium heat and add garlic cloves, onion, carrot, celery, fennel or caraway seeds, and black peppercorns. Raise heat to high and cook, stirring until the vegetables begin to caramelize (5-7 minutes).
3. 2. Stir in tomato paste, if using and cook, stirring until the oil turns reddish orange.
4. 3. Lower heat and add the herbs and lemon zest.
5. 4. Spoon the beans over the vegetables and cover the beans with wine by 1". Bring to a boil
6. 5. Cover casserole and transfer to oven and cook beans until tender, 2-3 hrs. Check to see if water needs to be added to submerged.
7. 6. When beans are tender, season with salt and return pot to the oven while preparing the escarole.
8. PREPARING ESCAROLE:
9. 1. Steam escarole until tender but still bright green, 2-3 minutes.
10. ASSEMBLE DISH:
11. 1. Place pot of beans on the stove top over medium heat.
12. 2. Discard herbs and lemon zest.
13. 3. Stir in the escarole and simmer, uncovered, for 3-5 minutes or until the liquid has thickened to a rich gravy.
14. 4. Stir in the butter and season with salt and pepper.

red kidney beans, olive oil, garlic, onions, carrots, stalks of celery, fennel, black peppercorns, tomato paste, thyme, rosemary, lemon zest, white wine, salt, t, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/red-beans-in-white-wine-with-escarole-51959601 (may not work)