Escarole and Beans with Italian sausage




On the night Chicago Mafia boss Sam Giancana was killed, he was cooking (reheating actually) Italian sausage, escarole and cece beans that his daughter Francine had brought to over early in the evening. It was still frying in the pan when police arrived. Apparently, a visitor arrived while Giancana was cooking at the stove and while the mobsters back was turned, the visitor (Whom I believe was a very young Tony Spilotro) fired several shots from .22 into the hoodlums face and head. (The killer actually fired a smiley face around Giancana’s mouth)

Escarole and Beans with Italian sausage





Ingredients

2 bunches escarole
2 cans of canellini beans
3 cloves garlic minced
3-4 tablespoons olive oil
1lb pepperoni or Italian sausage sliced 1/4 inch thick
Salt & pepper to taste


Preparation
Wash escarole very well and drain. Cut into 4 inch pieces or you can leave it whole. Let it sit on side. Now prepare a saute pan with olive oil and minced garlic. Saute for about 3-4 minutes. Add the escarole and cook it in the pan for about 5-10 minutes. Add your salt and pepper to taste as well as the pepperoni or sausage. Do not cover pan and let cook for an additional 15-20 minutes. When the pepperoni or sausage gets soft you want to add the 2 cans of canellini beans. You do not want the beans to cook for long. You just want them to get heated