Navy Bean and Escarole Stew with Feta and Olives

Ingredients for Navy Bean and Escarole Stew with Feta and Olives

• 1 head of garlic, cloves separated, divided

• 90ml olive oil, divided, plus more for serving

• 1 medium onion, chopped

• 1 small fennel bulb, chopped

• Kosher salt

• 1 tablespoon finely grated lemon zest

• 2 teaspoons finely chopped rosemary

• 3/4 teaspoons crushed red pepper flakes, plus more for serving

• 2 bay leaves

• 2 cups dried navy beans, soaked overnight, drained

• 230g feta, preferably in brine, brine reserved, cheese crumbled

• 4 large sprigs basil, plus leaves for serving

• 1 cup Castelvetrano olives, pitted, torn

• 1 head of escarole, leaves torn into 2-inch pieces

• 45ml fresh lemon juice

• 4 (1-inch–thick) slices country-style bread

How to make Navy Bean and Escarole Stew with Feta and Olives

Slice 1 garlic clove in half crosswise and set aside; smash remaining garlic cloves with the flat side of a chef’s knife.

Heat 60ml oil in a large Dutch oven or other heavy pot over medium. Cook smashed garlic, stirring often, until golden, about 5 minutes. Add onion and fennel and season lightly with salt. Cook, stirring often, until onion is translucent and fennel and onion are browned around the edges, 8–10 minutes. Add lemon zest, rosemary, and 3/4 teaspoons red pepper flakes and cook, stirring often, until rosemary is very fragrant, about 3 minutes. Add bay leaves, beans, feta brine (if using; anywhere between 80 to 150g is fine), a couple generous pinches of salt, and 1925ml water and bring to a simmer. Partially cover pot, reduce heat to low, and gently simmer stew until beans are creamy and tender all the way through, 60–70 minutes.

Add basil sprigs and olives to stew, then add escarole in batches, letting wilt slightly before adding more; simmer just until escarole is tender, about 3 minutes. (If stew is too thick, add more water to reach desired consistency.) Stir in lemon juice; taste and season with more salt if needed. Pluck out bay leaves; partially cover pot and keep stew warm over low while you make the toast.

Heat grill. Drizzle 2 tablespoons oil total over both sides of bread and place on a rimmed baking sheet; season with salt. Grill until bread is golden and toasted, about 2 minutes per side. Let cool slightly, then rub with the cut sides of reserved garlic clove.

To serve, slice toast in half and divide among shallow bowls; ladle stew over. Top with feta, basil leaves, and more red pepper flakes and drizzle with oil.

Stew can be made 3 days ahead. Let cool; cover and chill. Reheat covered over low.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.