Inspiration - 2 min read

Ilaria’s traditional bean stew recipe

By Ella Perryman

Tuscans are often known as “the bean eaters” in Italy – farmers would leave their flask by the fire before going to bed and have freshly cooked beans in the morning. There are many varieties of how to cook “fagioli al fiasco”, but this is the much-loved method of Ilaria at Fattoria Barbialla Nuova.

“We like not to waste the heat of the oven, and we like beans! We usually take a traditional Tuscan “coccio” (a terracotta high pot with the lid) and we leave it in the oven during the whole night. A lunch with beans and fresh bread the following day is the best thing ever!”

 

Method

Ingredients to make for 4 people:
3 x litres of water
Half a kilo of Canellini beans
2 x white onions
1 x tablespoon fresh rosemary
Salt and olive oil to season

1. Pre-heat the oven to 250°F
2. Combine the beans with onions and rosemary. Use a glass jar or a ceramic, oven-proof pot
3. Add water to the pot so it completely covers the beans, then season with salt to taste
5. Place the lid on the pot and place in oven. Leave overnight for best flavour
6. Once the beans are soft, take out of the oven and add a touch of olive oil and lemon! Serve warm.

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