Spelt and Cannellini Beans with Escarole

Here’s a spelt recipe that is perfect for the slow cooker.  In combination with cannellini beans and escarole, it is a typical Tuscan dish.

Spelt and Cannellini Beans with Escarole

1½ cups cooked cannellini beans or one 15.5 oz can cannellini beans, drained and rinsed
1 cup spelt or farro, soaked in water overnight and drained
1 large head escarole, coarsely chopped
3 cups vegetable stock
3 garlic cloves, minced
2 tbsp olive oil
salt
black pepper

  1. In a 3½ – 4-quart slow cooker, mix together the spelt and vegetable stock. Season with salt and pepper. Cover and cook on Low for 8 hours, until the spelt is tender.
  2. About an hour before serving, bring a large pot of salted water to a boil. Cook the escarole in the boiling water for 5 minutes. Drain well and set aside.
  3. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the escarole and cook until tender, stirring occasionally, about 5 minutes. Add the cannellini beans and season with salt and pepper to taste. Set aside.
  4. About 20 minutes before serving time, add the escarole and cannellini beans to the slow cooker. Stir gently to combine, cover and let simmer so the flavors can mingle.

Yield: Serves 4