Fagioli Alla Toscana Tuscan Beans Recipes

TUSCAN WHITE BEANS

Steps:

• Cook 2 smashed garlic cloves and 1/4 teaspoon red pepper flakes in olive oil in a large skillet over medium-high heat, 1 minute. Add 1 chopped plum tomato and 1 sprig rosemary and cook 2 minutes. Add 2 cans drained, rinsed cannellini beans and cook, partially smashing the beans with a spoon, 5 minutes. Remove the rosemary. Stir in 1/2 cup water and some chopped parsley; season with salt. Sprinkle with parmesan and broil until golden. Drizzle with olive oil.

FAGIOLI ALLA TOSCANA (TUSCAN BEANS)

Steps:

• Sort and rinse beans. Place in bowl with enough water to cover by 1-2 inches. Cover and soak overnight. Add more water to cover beans by 1/2 inch and soak overnight again. When ready to cook, transfer beans and soaking liquid to a large, heavy pot. Add more water if necessary to cover by 1/2 inch. Add garlic, sage, olive oil, and pepper (not salt). Cover tightly and bring to a boil over medium-high heat. Let boil for 60 seconds, then lower heat and cook at a low simmer for 1 hour, leaving lid on as much as possible. If beans are not yet tender, continue simmering until they are. When beans are tender, stir in salt to taste. Remove from heat and remove wilted sage. Drizzle with more olive oil and black pepper. Serve with crusty Italian bread.

TUSCAN BEANS - {FAGIOLI ALLA TOSCANA} RECIPE

Steps:

• Cover beans with water and soak overnight. Next day, drain beans, then place in a large saucepan with cold, lightly salted water to cover. Add celery, carrot, bay leaf and onion halves stuck with cloves. Bring to a boil, then simmer until beans are tender, about 30 to 40 minutes. Discard vegetables and let beans cool in their cooking liquid. In a sauté pan over medium heat, gently heat olive oil, add garlic and half the herbs and sauté for 2 to 3 minutes, being careful not to brown garlic. With a slotted spoon, add beans and cook for 2 minutes, stirring constantly. Add about 1 1/2 cups of their cooking liquid. Stir in 1/2 of Pecorino Romano cheese and remaining herbs. Boil briskly for about 10 minutes until liquid reduces slightly to form a "sauce." If beans are tender before sauce thickens, remove them with a slotted spoon and continue boiling down liquid, then pour over beans. Add salt and pepper, if needed, to taste and transfer to a serving platter. Sprinkle with remaining cheese. This recipe yields 6 servings.