First, make your Cashew Parmesan according to the recipe below, and then set that aside for now.
Add a splash of water to a large pot, turn the heat to medium-low, and add the garlic. Cook for a few minutes until fragrant, adding more water if necessary to prevent sticking. You just want the garlic to soften, you don’t need it to brown.
Next add the beans, the 4 cups of water, salt, red pepper flakes, and black pepper. Bring it to a simmer over medium heat, and cook for 20 minutes to start to break the beans down.
Add the escarole and cover it with the lid cracked for 5 minutes. Remove the lid, stir and simmer another 10 minutes for the greens to wilt and soften. Add at least ⅓ cup of the Cashew Parmesan or more to taste, salt and pepper to taste, and more red pepper flakes if you like it hot!
Serve with extra Cashew Parmesan on the side and whole grain, crusty bread.
Tip: Make this ahead of time and let it sit in the fridge for a day to let the flavors really blend.
Add the cashews to your food processor and pulse until you have a Parmesan-like consistency. Do not over pulse or you’ll be left with more of a nut butter.
Add the remaining ingredients and pulse a few times to combine well.
Store in your fridge, and use all week!