It is that time of year- fresh beans are appearing in my markets and what I really love is when I find them already shelled. Florentines are called Mangia-fagioli, bean-eaters. Not sure if it is supposed to be offensive, but I adore beans and eaten with rice or grains become a perfect protein and one of the secrets of the Mediterranean diet.
mangiafagioli by Annibale Carracci
I am lucky to always have access to farmer’s markets. As you see in the photo below, not only do they sell the fresh beans in the shell, but they will also shell them for you. I have done the math and the price is the same. The shells weigh a lot and the price ends up being the same. You can save the money by shelling the beans yourself. Time is money. So you need to allow for the shell weight when buying beans. That 9 euro a kilo is probably 3 kilos of beans in the shell.
If you can’t get fresh beans, try to by freshly dried beans from a reputable shop. Dried beans can be years old and hence take forever to cook. I am friends with Steve of Rancho Gordo in California and totally support the work he is doing with beans. Check out his site, he ships! He has also written a great book on beans. Here is his video on how to cook beans. In Tuscany, we don’t add the onions etc as flavorings, but keep it simple, sage and olive oil. But if cooking for various recipes you will find more ingredients added.
I was very lucky to work in Fiesole when I first came to Tuscany. I was hired as a waitress, as kitchens were run by the families that owned the place I worked. Tito, the father and head chef had owned one of Florence’s oldest trattoria’s which was down on the river. When Florence flooded in 1966, it was wiped out and the family re-opened in another spot, and eventually took over La Romagnola in Fiesole where I met them. Cooking large quantities of beans stove-top can be hard, I adore this oven-baked version which also creates a cassoulet style crust on top of the beans. Stir them for even cooking.
Roasting in the oven frees you from watching the pot cook and allows you to relax!
I use a large lasagna pan, but a nice clay pot would be fabulous or a dutch oven.
I prefer to cook these beans before I really need them, as I think they are much better the next day
The recipe is an idea, can be doubled no problem. Beans will double in volume when cooked.
If needed, more water can be added. I like to have the rich garlic enriched broth for soups.
I like to make a lot of beans, and then portion them and save in zip lock bags in freezer. Great to add to soups or for last minute meals.
Very interesting blog, full of ideas, beautiful photos and passion for Italy!!
Great! Maybe we’ll meet in Venice the 18/19 october…it ‘ll be a pleasure!!
Have a nice day, Fabiana
Fabiana- so sorry I can’t make it to Venice on the 18/19 for the meeting- I am working!
I love this idea and will definitely try cooking beans this way.
I’m printing this recipe out today. In our house we love garlic! I love cannellini beans too and use them in soups all the time. I’m not crazy about sage though – but I will give it a try with this.
I’m assuming from the cooking time that this recipe uses canned or pre-cooked cannellini beans. I make a similar recipe in my crock pot but am eager to try the oven method.
I also add several small branches of rosemary to mine in addition to the sage. I’d suggest trying the rosemary if you don’t care for sage. It is yummy. I serve mine heaped over slices of rustic bread.
in tuscany I get beans which are “freshly” dried. not from years ago- so if they cook quickly. Often if you don’t know how old your beans are, soak overnight or bring to a boil, then follow the recipe.
Cover the pan/pot in oven or not?
no— just stir once in awhile as the top beans get crispy
Is this the same owner of Trattoria da Tito on Via San Gallo? I discovered this gem during my second trip to Florence in 1996. Incredible meals!
No, but that is also a fabulous local place. The chef I worked with had a place on the Arno, which was lost during the flood, and when i met him he was cooking up in Fiesole.
When you freeze the beans are they dry or in their cooking liquid?
to me the bean broth is the best part of the dish, so i freeze the beans in the broth. Also we often add the beans to soups both pureed and whole, so the broth is used to puree the beans as well.