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Member recipe

Fagio al Fiasco Bean Soup

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Serves 6

This dish is cooked in Tuscany by farmers, it is normally cooked in a Chianti bottle left by a camp fire overnight. My Italian friend taught me this method of cooking it and slight variation on the traditional simpler farmer 'all in the bottle style'.

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  • 4 to 8 garlic cloves
  • 12 fresh sage leaves
  • 1 or 2 sprigs of rosemary (optional)
  • 60ml extra virgin olive oil
  • 500ml water (or weak chicken / vegetable stock)
  • 1/2 tsp salt
  • 250g dried cannellini beans
  • cracked pepper to taste


    1. Place the dried cannellini beans in a saucepan and cover with water, allow 12 hours to soak overnight.
    2. Start by putting half the olive oil in a saucepan and heating gently, chop up the sage leaves into thin strips and add to the oil frying gently for 1 minute. If using rosemary, roughly chop and add with the sage.
    3. Add the garlic cloves whole and continue frying gently for 1 minute, do not allow to burn.
    4. Drain the soaked beans and add to the oil, sage & garlic mix
    5. Pour over the water / stock and remaining olive oil, add the salt and cook very gently for 3 or 4 hours for best results, or gently simmer for an hour if time is of the essence.
    6. You can also blitz a little of the beans separately to increase the creaminess of the dish. Serve drizzled with fresh olive oil, cracked pepper and crusty bread. Best eaten the next day (or after!)

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