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Fagio al Fiasco Bean Soup
- Preparation and cooking time
- Total time
- 12 hours to soak the beans
- 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'.
- 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
- STEP 1Place the dried cannellini beans in a saucepan and cover with water, allow 12 hours to soak overnight.
- STEP 2Start 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.
- STEP 3Add the garlic cloves whole and continue frying gently for 1 minute, do not allow to burn.
- STEP 4Drain the soaked beans and add to the oil, sage & garlic mix
- STEP 5Pour 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.
- STEP 6You can also blitz a little of the beans separately to increase the creaminess of the dish.
- STEP 7Serve drizzled with fresh olive oil, cracked pepper and crusty bread.
- STEP 8Best eaten the next day (or after!)