Recipe: Tuscan Beans Baked with Sage and Lemon | Fagioli Stufati

The Italians do marvellous things with dried beans. This recipe uses cannellini beans baked with lemon, but I have successfully used haricot beans as well.

Feel free to browse recipes from our Retro Recipes series. You might also like our Italian recipes here and here. Or you might like to browse Cannellini Bean recipes here and here. Check out our easy Autumn recipes here and here.

Tuscan Beans Baked with Sage and Lemon

Tuscan Beans Baked with Sage and Lemon | Fagioli Stufati

This takes around 2.25 hours to prepare and cook (plus soaking time for the beans), but is worth it. The aroma from the oven is just what autumn and winter nights are all about; the combination of hot beans, olive oil, onion and garlic is one of my trusted favourites. Bugialli, who inspired this dish, does not include onion in his recipe, but I often add it either during cooking or close to the end. At this stage it retains some of its bite, rather than just adding to the general flavourings.

This can be eaten as a meal with a salad or greens, or as a side dish.

2 cups dried cannellini beans 4.5 cups cold water 10 large sage leaves
4 Tblspn olive oil 4 large garlic cloves, peeled 1 large lemon
freshly ground black pepper, salt 1 onion, finely diced
To Serve: extra ground black pepper parsley leaves

Ahead of time e.g. in the morning Soak the beans overnight (or during the day) in a large bowl of cold water. It will froth a little.

At the time: Preheat the oven to 200C.

Drain the beans and rinse them well. Place them in a heavy ovenproof casserole or in a traditional terra-cotta fagioliera. Pour in the water, add the sage, olive oil, garlic and freshly ground black pepper to taste. Cover the casserole and bake for about 2 hours, stirring twice. The cooking time will vary depending on the dryness of the beans and even the method used to dry them.

When the beans are almost cooked, remove the beans from the oven, squeeze the juice of the lemon over them and add the finely diced onion. Add salt to taste, and bake, uncovered for 10 minutes.

Remove from the oven and serve with freshly ground black pepper and parsley sprinkled over each serving.

Tuscan Beans Baked with Sage and Lemon

02/97

This has been cross posted with our sister site, A Life Time of Cooking. It appears here  as part of the Retro Recipes series.

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