Tuscan-Style Beans
Simple Recipes Fasting Recipes Italian Vegetables
Few but quality ingredients make this recipe so good.
The original recipe I started from is "fagioli al fiasco", which means beans prepared in a glass demijohn. You put them in the jar and leave them overnight to cook over low heat.
Ingredients
350g fresh white beans
1 small rosemary sprig
1 small sage sprig
4 garlic cloves
5 tablespoons extra virgin olive oil (cold-pressed; best quality)
salt
pepper
Servings: 2
How to prepare tuscan-style beans
- Put the beans in a small pot together with the rosemary, sage, 3 garlic cloves crushed with the flat side of a knife, and 2 tablespoons of olive oil. Cover with 1 1/2 cups of water.
- Bring to a boil. Reduce the heat to low and let it simmer gently for 30 minutes. By this time the water should have reduced a bit and the beans shouldn't be completely covered anymore. At that point, put the lid on the pot and let it cook for another 20 minutes, still on low heat. After this time, taste to check if they're done, and if not, let them cook until fully tender. By then the water should have reduced significantly, leaving about a finger's depth at the bottom of the pot.
- Crush 1 garlic clove in a mortar with a little coarse salt. Once you've made it into a paste, start adding the remaining oil in a thin stream, as if making mayonnaise. Pour the resulting mayonnaise over the beans. Season with salt to taste and plenty of freshly ground black pepper. Mix well.
- Serve with fresh bread.
Tuscan-Style Beans
