John Myers
Ingredients for 4 servings:
- 200 g beans, white, preferably “fagioli gigante”, giant beans or large white beans
- 10 sage leaves
- 5 tbsp olive oil
- 2 garlic cloves
- 5 tbsp vegetable broth
- 4 tbsp balsamic vinegar
- Salt
- some black pepper, freshly ground
- 1 pinch(s) of sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 2 hours; Total time approx. 10 hours 30 minutes
Fagioli con salvia – recipe from Tuscany
Soak the beans overnight and cook without salt for about 1 hour, then let cool. Fry the sage leaves in hot olive oil until crispy. Add the peeled and finely sliced garlic cloves and fry briefly in the oil. Remove the pan from the heat, add the stock and vinegar, and season with salt, pepper, and sugar. Pour the marinade over the beans, mix well, and let it marinate well, if necessary overnight. Tastes wonderful as a starter with other antipasti such as roasted red peppers, ham with melon, roasted eggplant, celery, squid salad, etc. Tip for those in a hurry: This recipe also works with canned beans, but it’s even better with homemade ones. 1 large can of white beans is enough as a starter for 4 people.
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