1 cup Dutch Bullet beans
1 bunch curly endive, washed and cut into bite-sized pieces
3 tablespoons olive oil
4 cloves garlic, minced
1 bay leaf
3 cups stock (vegetable or chicken)
~ Pecorino Romano (optional)
- In a medium pot, add beans and enough cold water to cover beans with one inch of water. Soak beans overnight.
- Drain beans, rinse and put back in pot. Add enough water to cover beans by one inch. Add bay leaf and place pot on medium high heat. When the water begins to boil, lower heat and simmer beans until tender. Drain, reserving 1 cup of liquid.
- Heat olive oil in a large saucepan over medium high heat. Sauté briefly until garlic is fragrant. Add endive, sauté until greens wilt.
- Add beans, cooking liquid and stock. Simmer for about 15 minutes. Add salt and pepper to taste. Serve with grated Pecorino (optional).