Well here’s yet another recipe idea that I took home with me after visiting Florence.
These soft and smooth Tuscan white beans on olive oil! You will mainlhy find this dish in Italy by the name of fagioli all’olio. Literally: beans in olive oil.
Easy one. And a delicious one as well.
Tuscan White Beans Recipe (Fagioli all’Olio)
No seriously, this dish is so easy to prepare.
It’s basically braised dried white beans in an aromatic vegetable broth with sage and garlic for some time. And once the cooking liquid is gone more or less, you just add a good splash of the best aromatic olive oil you can find.
And that’s it. There you go, done.
Make sure to use a very good quality olive oil here.
We’re not cooking with it or heating it up. Just a cold splash of the oil to flavor the smooth beans is all we need. Nothing more. I like these beans best when they are served lukewarm.
Preferably as a side for Italian pan fried sausages in wine or salsiccias al vino!
Can you also use another type of dried bean apart from white cannellini beans to make this dish?
I’d say so. I once prepared the same dish with Spanish black beans from the city of Tolosa. And they are just as creamy. It was excellent. Tolosa beans are perfect for stews and they don’t fall apart once they are cooked through.
Do you love this white beans recipe. Or just beans in general?
Then you should also check out my savory white bean, mustard and sage soup… That one is also to die for! Try it!
- 9 oz dried white beans (250 g)
- 4 large garlic cloves
- a handful fresh sage leaves
- 2 bay leaves
- ½ vegetable bouillon cube
- ¼ cup good quality olive oil (60 ml)
Pour the dried beans in a large cooking pot and fill it with cold water until fully submerged. They will swell while soaking, make sure there's 4 inches (10 cm) of water covering them.
Soak the beans for at least 6 hours, preferably overnight. After that place the pot over high heat until boiling. Cover the pot, turn the heat low and cook the beans for 10 minutes. Then drain them.
Transfer the beans back to the pot. Also add the fresh sage, bay leaves, peeled garlic and half a cube of vegetable bouillon. Season with a little pepper and salt. Then add water again until the beans are just submerged. Don’t add too much.
Place the beans back over medium heat again until boiling. Stir, cover the pot and turn the heat lower. Simmer the beans in the aromatic vegetable broth for about 90 minutes. Stir them regularly while simmering. In the end they should be very smooth and the stock should have disappeared more or less. Drain the cooking liquid if there's still too much left.
Remove the sage and bay leaves. You can leave the garlic cloves in it because they are as smooth as the beans by now. Drizzle with the olive oil.
Check the season of the beans and add extra pepper or salt to taste if necessary. Pour the beans in a large bowl and serve hot or lukewarm.