Endive and Cannellini Beans

    40 minutes

    This is a creamy concoction of endive and beans. You could also use chicory or rocket. Serve with toasted baguette or ciabatta.

    126 people made this

    Serves: 4 

    • 3 tablespoons olive oil, divided
    • 2 bunches of endives, washed and chopped
    • salt and freshly ground black pepper to taste
    • 1/4 teaspoon chilli flakes
    • 1 clove garlic, minced
    • 2 (400g) tins cannellini beans, undrained
    • 3 sprigs fresh parsley, chopped

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat 2 tablespoons olive oil in a large frying pan over medium heat. Toss in the endives, turning to coat with oil. Season with salt, pepper and chilli flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
    2. In a separate frying pan, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with liquid and simmer until creamy, about 10 minutes. Stir in endives and parsley; simmer 10 minutes more.

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    Reviews in English (121)


    Used different ingredients. Thanks for this recipe!! I had been dying to find a recipe similar to a dish I vaguely remembered that my father used to make. Using this recipe, I altered it to fit the way my father used to make it, which was to simmer the cannellini beans in chicken stock and mix the entire mixture in a baking dish with day old bread. Thanks for the recipe, and for the nostalgia!!  -  29 Sep 2008


    Used different ingredients. Absolutely amazing! I added about a cup of tomato sauce and sprinkled parmesan cheese on it at the table. With these tweaks it's just like the chicory and beans at our favourite Italian restaurant!  -  29 Sep 2008


    Altered ingredient amounts. I learned this recipe a long time ago from a fabulous elder italian grandma. It must have a taste of garlic and even better the garlic should be cooked well almost burnt. You should cut the pieces of chicory small or it becomes a long stringy glob. Also, you can make it into a soup by adding chicken stock and easier for those who don't like the thick gooey consistency. This meal satisfies your hunger without a doubt. Please use at least 4 cloves of garlic and sprinkle some granulated garlic as well. You can add very small meatballs with the quart or so of chicken stock and it is like italian wedding soup  -  29 Sep 2008