Fagioli al fiasco (haricot beans)

⇐ The Green Book

Ingredients

dried cannellini beans (recipe doesn't give say how many!)

1 Tbsp flour

2 whole cloves garlic

10 sage leaves

salt & pepper

5 whole peppercorns

60g pancetta or prosciutto

3 Tbsp virgin olive oil

Method

Soak the beans overnight in water, with a Tbsp flour whisked in.

Put the soaked beans in a wide mouthed glass jar, e.g. a preserving jar. Tuck in the garlic cloves, sage leaves and pancetta. Season well. Pour water to cover the beans by 2cm. Pour in the olive oil.

Put the jar in a large pan and fill the pan with water so that the water comes up the sides or the bean jar without getting too near the top. Bring slowly to the boil - you want to avoid rapid temperature changes which risks breaking the glass jar. At a bare simmer, cook for four hours, topping up the pan (but not the jar) with boiling water if the level drops too much. The jar will not lose as much liquid as the pan due the covering of oil.

Johannes van Dam from DeDikkevanDam

italian

Original scan