Fagiolo All’Olio (Tuscan Beans)
From Supper Club No. 29 with Tom Woliver
Ingredients
- 1lbs Dry Cannellini Beans; can substitute 2 cans if you don’t want to do an overnight soak
- 6 Cups Vegetable Broth or Water
- ¼ Cup Extra Virgin Olive Oil (Check the bottle for high quality Italian EVOO, DON’T CHEAP OUT!)
- 5 Cloves Garlic
- 3 Bay Leaves
- 3 Sprigs Fresh Sage Leaves
- 3 Sprigs Fresh Rosemary
- Kosher salt and fresh cracked black pepper
Shopping List
- 1lbs Dry Cannellini Beans
- 6 Cups Vegetable Broth
- ¼ Cup Extra Virgin Olive Oil
- 5 Cloves Garlic
- 3 Bay Leaves
- 3 Sprigs Fresh Sage Leaves
- 3 Sprigs Fresh Rosemary
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Instructions
- Place dried beans in large saucepan. Add enough cold water to cover by 3 inches and let soak overnight.
- Drain beans and return to pot. Add 6 cups vegetable broth, 1/4 cup extra virgin olive oil, garlic, bay leaves, sage, rosemary and garlic. Bring to boil. Reduce heat to medium-low. Cover partially; simmer until beans are just tender, stirring occasionally, about 45 minutes. When beans are tender and ready to be served, remove bay leaves, sage, and rosemary. Season with kosher salt and fresh cracked black pepper. Using slotted spoon, transfer beans to bowl, top with more extra virgin olive oil before serving.
- Note: Fagiolo All’Olio can be made 1 day ahead. Cool. Cover and keep chilled. Re-heat before serving.