• 6 cloves garlic, minced
  • 1 sweet onion, chopped
  • 2 (15 ounce) cans navy beans
  • 1 quart chicken broth
  • 1 teaspoon adobo seasoning (optional)
  • 4 cups chopped escarole


Cook and stir onion and garlic in a large pot with a little stock or olive oil. Do not brown.

Add the rest of the stock, adobo spice, navy beans, and chopped escarole. Cook until the escarole is tender, It is best when it is a little crispy.