Recipe: Escarole and White Tuscan Beans and White Beans, Tomatoes, and Escarole (not Buca's)

The discussion said these were both sort of close to the
what Buca's Escarole/bean dish was like - they had tried to clone following SouthBeach diet.

Escarole and White Tuscan Beans and White Beans
Source: Southbeach-diet-plan

1 head of chopped escarole
1 diced onion
a boatload of chopped garlic (love the stuff)
2 cans white beans, drained
1 can diced tomatoes
salt and pepper to taste

I first sauted the garlic and onion in 2 TBSP of olive oil, then added the escarole and sauteed a bit more until the greens were wilted, then added the beans and tomatoes and simmered for 30 minutes or so.

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WHITE BEANS, TOMATOES, AND ESCAROLE

1 pound dried navy or Great Northern beans, soaked in enough cold water to cover them by 2 inches overnight and drained
2 cups finely chopped onion
1 1/2 tablespoons minced garlic
1 teaspoon dried sage, crumbled
3/4 teaspoon dried rosemary, crumbled
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon dried hot red pepper flakes, or to taste
1/4 cup olive oil
12 cups packed coarsely shredded escarole
1/2 cup dry white wine
1 (28-ounce) can Italian tomatoes, drained, reserving the juice, and chopped
1/2 cup minced fresh parsley leaves (preferably flat-leafed)
Freshly grated Parmesan to taste

In a kettle combine the beans with enough cold water to cover them by 2-inches and simmer them, covered, for 1 to 1-1/2 hours, or until they are tender. Drain the beans in a colander set over a bowl and reserve the cooking liquid.

In a large deep skillet cook the onion, the garlic, the sage, the rosemary, the thyme, the red pepper flakes, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened, add the escarole in 2 batches, and cook each batch, stirring, for 2 minutes, or until the escarole is wilted. Add the wine and simmer the mixture for 3 minutes.

In a blender or food processor pur e 1-1/2 cups of the cooked beans with 2 cups of the reserved cooking liquid and add to the skillet with the remaining beans, the tomatoes with the reserved juice, and salt and pepper to taste. Simmer the sauce, uncovered, stirring occasionally, for 10 minutes, or until it is thickened slightly, and stir in the parsley.