This recipe comes from my friends at MarxFoods who I am excited to introduce to you as a new contributor to Jersey Bites.
Until 2007, Marxfood’s only customers were about 400 of the top restaurant chefs in the country. Now, their gourmet products are available to everyone.
A family owned business located in Atlantic Highlands, New Jersey, Marxfoods was founded in 1895. Frank, Justin, Keith and Garrett Marx and their small staff work with the foragers, farmers, fishermen and artisans to supply the best this planet has to offer. You’re in for some unique ingredients and some surprises in their recipes. Wild Boar sausage for example, I didn’t even know their was such a thing. No worries, if the local store is out of Wild Boar today, substitute sweet or hot Italian Sausage.
1 lb. Great Northern Beans (or other white beans)
12 oz. wild boar sausage, cut in ½ inch slices
3 cloves garlic, minced.
2 heads escarole (substitutes: endive, Treviso, raddichio)
3 quarts chicken stock (if using store-bought, look for the lowest salt content)
1 quart water
1 can (24 oz) crushed tomatoes
½ cup fresh parsley leaves
½ cup grated parmigiano reggiano or pecorino romano
1 bay leaf
½ tablespoon whole peppercorns
3 whole cloves
5 parsley stems
3 sprigs of thyme
1 tablespoon red pepper flakes
olive oil for saute and garnish
Cooking the Beans
- Rinse beans. Put in container with fresh water, cover and put in your fridge for at least 8 hours, but no longer than 24 hours. Rinse beans once more after they have been soaked.
- To a pot, add the beans, cold water to cover by 2 inches and a bouquet garni of 1 bay leaf, ½ tablespoon peppercorn, 3 whole cloves, 5 parsley stems and 3 sprigs of thyme.
- Bring to a simmer. Simmer for about 45 minutes or until the beans are tender.
- Drain beans and discard the bouquet garni.
For the Soup
- Bring a sauté pan to medium heat. Add two tablespoons of olive oil. Brown the sausage on all sides. Remove the sausage from pan.
- Add the minced garlic and red pepper flakes to the pan. Saute until the aroma is released.
- Add chopped escarole. Saute until wilted.
- Add beans, browned game sausage, stock and 1 quart water.
- Simmer for 20 minutes.
- Add whole parsley leaves, crushed (and drained) tomatoes and cheese.
- Add salt and pepper to taste.
- Serve. Garnish with a drizzle of a nice extra virgin olive oil and some more grated cheese.
Sausage, Escarole and White Bean Soup
A hearty one pot dinner.