BEANS COOKED IN A TUSCAN JAR

Beans cooked in a terracotta jar (Elizabeth David’s Fagioli alla Fagiolara)

• 250 grams dried cannellini beans, soaked overnight in plenty of water
• ½ medium onion
• ½ stick celery
• 2 whole cloves of garlic
• 2-3 sage leaves (you could also use bay leaves)
• 1 sprig fresh rosemary
• 1.2 litres of water
• 2 tablespoons olive oil
• 1 tablespoon of salt
• Freshly ground black pepper

Once the beans have been soaked overnight, drain them and place them in a terracotta jar (or a terracotta pot, if you don’t have the jar) with the rest of the ingredients except the salt and pepper. Cover and cook slowly, letting it simmer for about 2 hours. Check occasionally to make sure the liquid has not evaporated all the way. About 20 minutes before finishing cooking, add the salt.

Pour the beans out onto a serving dish and remove the onion and celery. Season liberally with freshly ground black pepper.

Elizabeth David recommends serving with some raw, finely sliced sweet onion, fruity olive oil and a few drops of wine vinegar or over a slice of toasted bread, rubbed in garlic. Both are excellent and this also makes a wonderful side dish to roast or grilled meat or fish. You’ll be finding an excuse to eat this with anything and everything.