1 tsp. fennel seeds
1 ½ tsp. fresh thyme leaves
1 ½ tsp. fresh rosemary leaves
1 medium head escarole (flat-leaf endive), about 1 ¼ lbs.
2 medium tomatoes
3 Tbs. olive oil
1 large garlic clove, sliced
1 tsp. kosher salt
1/8 to ¼ tsp. chili flakes
3 cups shelled cranberry beans (about 2 ½ lbs. In the pod)
2 ½ cups vegetable, duck, ham, or chicken broth
2 Tbs. thin-sliced scallion (green onion) tops
Fleur de sel or other crisp sea salt
Pepper
Heat oven to 350 degrees (f). Mince together fennel seeds, thyme, and rosemary. Reserve 1/3 for garnish. Trim escarole. Quarter lengthwise, then cut each quarter crosswise into 1-inch strips. Rinse thoroughly in several changes of water; drain. Cut tomatoes into 1/4 –inch dice.
Heat 2 Tbs. olive oil in heavy ovenproof pot large enough to hold all ingredients. Stir in minced herbs, garlic, salt, and chili flakes. Add escarole and half the tomato dice. Raise heat to high, and stir to wilt escarole and evaporate most liquid.
Add beans and broth. Spoon over remaining 1 Tbs. olive oil. Bring to simmer. Cover and bake until beans are creamy inside but still remain intact, about 50 minutes (but timing can vary from ½ hour to more than an hour, depending upon the type of bean).
Uncover. Fold in remaining tomato dice. Continue to bake, uncovered, until liquid reduces to slightly stewy consistency, about 15 minutes. Stir in reserved herbs and the scallions.
Ladle into serving bowls. Sprinkle each serving with salt grains and pepper. Serves 4.
