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Fagioli Alla Porchetta

Toponia Miller, of The Fatted Calf Charcuterie

Servings

4-6

Prep Time

10 minutes

Cook Time

20-30 minutes

"This simple but flavorful variation on the classic Tuscan dish, Fagioli al’ Ucceletto is a favorite year round side on our dinner table, a perfect accompaniment to roasted or grilled meats and vegetables. Good quality heirloom beans are key. Be sure to cook the beans until they are creamy and tender before combining them with the aromatics and tomato. Any leftover beans can also be used to top toasted bread or tossed with pasta."



Fagioli Alla Porchetta

Ingredients

  • 4 cups cooked borlotti, cranberry, cannellini or other similar beans (we love Rancho Gordo’s)

  • 1 cup bean cooking liquid

  • 1 onion, finely diced

  • 2 cloves of garlic, chopped

  • 3 Tbsp olive oil

  • Sea salt

  • 1 Tbsp Tutto Porchetta

  • 1 cup tomato purée

Directions

  1. Drain the beans of their cooking liquid, reserving 1 cup of the liquid for later use.

  2. In a medium sized sauce pot or deep saucepan, sweat the onion and garlic in the olive oil over medium heat until translucent and tender, about 10-12 minutes.

  3. Season with salt and Tutto Porchetta and cook for another minute or two.

  4. Add the drained beans with the reserved cooking liquid and tomato puree to the pot.

  5. Bring to a simmer then reduce the heat slightly to achieve a lazy bubble. Cook for 10 to 15 minutes, stirring frequently. Taste for seasoning and adjust as needed.
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