Bring a saucepan of salted water to a boil. Once boiling, blanch escarole by allowing to boil for 2 to 3 minutes per bunch, until bright colored.
Heat olive oil over a medium-high setting until oil becomes hot, about 2 minutes. Add smashed garlic and red pepper. Sauté to infuse oil until garlic turns golden brown, about 3 minutes. Stir in escarole and add broth. Cover with a lid and cook together for about 10 minutes. Add beans, stirring to combine. Cook for another 2 minutes.