Escarole With Cannellini Beans

• 1 sweet onion, halved
• 1 head of garlic, halved crosswise
• 1 medium carrot, scrubbed
• 2 sprigs parsley
• 2 (3-inch) sprigs rosemary
• 2 sprigs sage
• 2 cups dried cannellini beans, soaked overnight, drained
• 1/2 teaspoon freshly cracked black pepper
• 6 tablespoons olive oil, divided
• 2 garlic cloves, thinly sliced
• 2 bay leaves
• 1 tablespoon chopped parsley
• 1/2 teaspoon crushed red pepper flakes
• 1 head of escarole, leaves torn
• 1 ounce finely grated Parmesan

1. Bring onion, garlic, carrot, parsley, rosemary, sage, beans, pepper, and 8 cups water to a boil in a large saucepan, skimming foam as needed from surface. Reduce heat and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 75-90 minutes. Season generously with salt and let beans cool in their liquid. Discard vegetables and herbs.
2. Heat 4 Tbsp. oil in a large pot over medium. Cook garlic, stirring occasionally, until softened and beginning to brown around edges, about 3 minutes. Add bay leaves, parsley, and red pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds. Stir in escarole a handful at a time, letting wilt before adding the next batch, until all the escarole is wilted, about 5 minutes. Add 1/2 cup water and bring to a simmer. Reduce heat, cover pot, and cook, stirring occasionally and maintaining a gentle simmer, until escarole is very tender, 20-25 minutes. Add 2 cups beans and 1 cup bean cooking liquid. Bring to a simmer; season with salt and pepper. Stir in Parmesan a bit at a time, followed by remaining 2 Tbsp. oil. Divide among bowls.
3. Beans can be cooked 4 days ahead. Cover and chill.

sweet onion, garlic, carrot, parsley, rosemary, sage, cannellini beans, freshly cracked black pepper, olive oil, garlic, bay leaves, parsley, red pepper, parmesan

Taken from www.epicurious.com/recipes/food/views/escarole-with-cannellini-beans (may not work)