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1 lb white cannelloni beans (You may use 4 cans, drained)
2-3 garlic cloves, finely chopped (or more if you like garlic)
3 large bunches escarole, chopped
1/4 lb pancetta, diced (You may use bacon, if pancetta is not available)
Olive oil
Salt & pepper to taste

Soak the beans overnight in salt water. The next day drain the beans and cover with boiling water & salt and cook gently until they are tender when tested. Drain the beans. Do not cook rapidly or they will breakup.

Saute the pancetta; when crisp add olive oil and escarole. Saute for a few minutes until the escarole is limp. Add the beans, stir, heat & serve. In some areas of Tuscany, some fresh chopped tomato is added and only heated until soft.

If the above amount is too large, use l can beans, a slice of pancetta and 1 bunch escarole.

Recipes	Fagioli Bianchi (Tuscan White Beans) From Montalcino Night
- Home page - - Meetings page - Linzer Hearts (from February meeting) Bobotie Boerewors Corn Bread Mealies & Tomatoes Green Bean Salad Gesmoorde Hoender Brandy Tart Melktert Soetkoekies Elephant Stew Melon with Prosciutto Tomato Bruscetta Penne w/ Olive Oil &... Fagioli Bianchi (Beans) Tuscan Beef Ossi di Morto Biscotti with Almonds	1 lb white cannelloni beans (You may use 4 cans, drained) 2-3 garlic cloves, finely chopped (or more if you like garlic) 3 large bunches escarole, chopped 1/4 lb pancetta, diced (You may use bacon, if pancetta is not available) Olive oil Salt & pepper to taste Soak the beans overnight in salt water. The next day drain the beans and cover with boiling water & salt and cook gently until they are tender when tested. Drain the beans. Do not cook rapidly or they will breakup. Saute the pancetta; when crisp add olive oil and escarole. Saute for a few minutes until the escarole is limp. Add the beans, stir, heat & serve. In some areas of Tuscany, some fresh chopped tomato is added and only heated until soft. If the above amount is too large, use l can beans, a slice of pancetta and 1 bunch escarole.