Believe it or not, there are times when sweet just doesn't cut it for me. Sometimes I just need warm and healthy and wholesome and filling and slow-cookin', but not heavy. This dish fills the requirement perfectly.
Start the night before and soak your beans in cold water overnight. Then drain and rinse the beans. Add the beans to a stockpot with some chicken or vegetable stock, water, and olive oil. Add some onions, carrots, garlic, and sage and simmer away until the beans are tender (1 1/2 - 2 hours).
When the beans are tender, remove from the heat and remove and discard any large pieces of onion, garlic, and sage.
In a large skillet, heat the remaining olive oil, then add the garlic, red pepper flakes and pancetta, then the escarole. Cook 5 minutes until escarole is wilted.
Add the tomatoes and seasoning...
...then the beans. Sprinkle with lemon and adjust seasonings. Serve with a drizzle of olive oil and parmesan shavings and feel good!
Escarole with Cannellini Beans
Adapted from Williams-Sonoma Essentials of Slow Cooking