1 bunch of escarole, chopped
2 oz red pepper flake infused Tantillo Extra Virgin Olive Oil
1 qt chicken stock
1 qt water
2 sausage links- sliced in small chunks
One 14 1/2 oz can Tantillo Chopped Tomatoes
1 can cannelloni beans, rinsed
3 yellow potatoes, diced
Salt and pepper to taste
1
Cook sausage links in spicy Tantillo Extra Virgin Olive Oil until cooked. In a separate large pot,
2
Add escarole, chicken stock, water, cannelloni beans, Tantillo Chopped Tomatoes and potatoes.
3
Cook together for about 20 minutes on medium heat. Add sausage at the end and continue to simmer for 5 more minutes. Serve hot, season with salt and pepper.
Ingredients
1 bunch of escarole, chopped
2 oz red pepper flake infused Tantillo Extra Virgin Olive Oil
1 qt chicken stock
1 qt water
2 sausage links- sliced in small chunks
One 14 1/2 oz can Tantillo Chopped Tomatoes
1 can cannelloni beans, rinsed
3 yellow potatoes, diced
Salt and pepper to taste
Directions
1
Cook sausage links in spicy Tantillo Extra Virgin Olive Oil until cooked. In a separate large pot,
2
Add escarole, chicken stock, water, cannelloni beans, Tantillo Chopped Tomatoes and potatoes.
3
Cook together for about 20 minutes on medium heat. Add sausage at the end and continue to simmer for 5 more minutes. Serve hot, season with salt and pepper.