Ingredients
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350 gr. Toscanello beans
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Water
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5 leaves Sage
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2 sprigs Rosemary
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2 cloves Garlic
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just enough Salt
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just enough Extra Virgin Olive Oil
Directions
Beans in Tuscany have a long tradition, they play a main role (together with mushrooms, truffles, chestnuts) of Autumn season
This recipe with its ancient way of cooking, it’s the significant representation of a lifestyle that still exists.
Taking a step back. Get into the story of old farmers, when after baking the bread in the wood-fire oven – so as not to waste the heat – they put into the oven a wicker wine bottle without straw, filled with beans, water and herbs, so that the slow and stable temperature intensified the flavour.
Nowadays we can cook them on the stove using a cast iron fire scatterer so as to help the flame to spread the heat in a constant way.
Otherwise you can put the flask into a capacious pot full of water.
For both remember to use the flask without the straw! You can buy the typical flask or you can use a glass bottle with a wide neck.
I found this link to help you to find it but I am looking for some more typical in my area … I will let you know!
I have used Toscanelli Beans that are the ones I usually use for this recipe. If you don’t find them you can use a similar kind but they should have a small size.
Steps
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1
Done
from 6 to 12 hours
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Soaking beansSoak the beans in cold water. It is better to soak them the day before so that they soak overnight and they are ready to be cooked the day after. Otherwise you can soak them for about 6 hours. |
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2
Done
2/3 hours
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Drain and cookDrain and spill them into the flask together with oil, sage, garlic, salt and rosemary and cover with water about two fingers over the level of the beans. Put the flask lightly closed with a cork (if you have the proper flask there is its own cork with a hole in the centre) onto the cast-iron on the flame and let them cook for the time needed. Let them before boiling and then simmer. |
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3
Done
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Serve with a "C" of oilDish out with a "C" of oil and a leaf of sage for garnish. |
