3 tablespoons olive oil

3 cloves garlic minced

1 19 oz. can cannelini beans drained and rinsed

1 head escarole (small) cut into bite-size pieces

freshly ground pepper to taste

1/2 teaspoon oregano

1/2 teaspoon basil

Steam escarole for about 15 minutes, or until tender.

Set aside, reserving water.

Saute garlic in oil and add cooked beans and 1/4 to 1/2 cup of escarole cooking water.

Add oregano, basil and black pepper.

Simmer for 5 minutes.

Add escarole and simmer 5 more minutes.