Directions

1. Add water to a large stockpot, place over medium-high heat and once it reaches a boil, add your escarole. Reduce to a simmer and cook for approximately 30 minutes. Strain the escarole.
2. Preheat a medium pot over medium heat. Add 1/4 cup olive oil, shallots and garlic. Let this cook for 5 minutes.
3. In the pot with the shallots and garlic, add your tomatoes, salt and pepper and cook for 15 minutes, until tomatoes are cooked down.
4. Add the escarole to the tomato mixture. 
5. After 2 minutes of cooking, add the beans and remaining olive oil.
6. Stir, plate, top with grated Romano cheese and enjoy.