Any heavy covered pot will do. Cannellini beans are east to find these days. Use decent olive oil.
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.
No comments:
Post a Comment