AI-generated image
Fagioli al fiasco
Slow-cooked cannellini beans with sage
Fagioli al fiasco: Tuscan cannellini beans slow-cooked with sage, garlic and olive oil
In Tuscany, and above all in Florence and the Chianti hills, beans were once cooked overnight in an old glass wine flask set in the dying embers of the hearth, and fagioli al fiasco are still made in autumn when the new season's peppery olive oil arrives in November. Cannellini, sage, garlic and oil are sealed in a lidded pot and cooked very slowly, so the beans turn creamy and buttery inside while staying whole. At home a heavy casserole in a low oven does the job. Served as a side or a light main with toasted bread, a portion gives about 23 g of protein from the beans. Soak the beans for 12 hours first; that time is not counted below. The most common mistake is letting the liquid boil: fast bubbling splits the skins and turns the beans mealy. Chef's tip: salt only at the very end, and pour over your best oil at the table, not during cooking, where its fresh flavour is lost.
- Total time
- 160 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 14 oz dried cannellini beanssoaked in cold water for 12 hours
- 4 garlic cloveslightly crushed, skins on
- 4 tbsp extra virgin olive oil
- 5 cups water
- 1 ½ tsp salt
To serve
- 4 tbsp extra virgin olive oilthe newest, greenest you can find
- ½ tsp black pepperfreshly ground
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Heat the oven to 300°F (275°F fan). Drain and rinse 14 oz dried cannellini beans.
Step 2: Put the beans in a heavy ovenproof casserole with 4 garlic cloves, 10 fresh sage leaves, 4 tbsp extra virgin olive oil, 8 black peppercorns and 5 cups water; the water should cover the beans by about 3 cm. Bring slowly to a bare simmer on the hob, skimming off any foam.
15 minStep 3: Cover tightly with the lid (or foil, then the lid) and put in the oven. Cook for 2–2½ hours, checking after 1½ hours: the surface should only tremble, never boil, and the beans should always be just covered, so top up with a little hot water if needed.
135 minStep 4: The beans are done when they are completely creamy inside but whole, and the liquid has turned slightly milky. Stir in 1 ½ tsp salt gently with a wooden spoon and leave them to rest in their liquid for 15 minutes to take up the seasoning.
15 minStep 5: Lift the beans into warm bowls with a little of their cooking liquid, discarding the peppercorns if you like. Pour over 4 tbsp extra virgin olive oil generously, grind over ½ tsp black pepper and serve with toasted bread rubbed with garlic (gluten-free bread if needed).
Step 6: To keep them, cool the beans in their liquid and refrigerate for up to 3 days; warm gently before serving.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 23 g
- Carbs
- 56 g
- Fat
- 28 g
- Fibre
- 16 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fagioli al fiasco take?
- About 160 minutes in total: 10 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of black peppercorns?
- Ground black pepper, a little less than the amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Mint pistachio pesto
A fresh, fragrant pesto made with mint leaves and toasted pistachios. It is lovely tossed through hot pasta or spooned over roasted vegetables, and a spoonful lifts a plain vegetable soup.
Cauliflower soup with farfalle
A smooth, creamy cauliflower soup flavoured with nutmeg and Parmesan, with little bow-tie pasta stirred through. It's served with crisp, curled melba toast sprinkled with Parmesan and paprika, so it makes a light meal on its own.