Tuscan Style Beans - Fagioli alla Toscana
Prep time
Cook time
Total time
Recipe type: Basic Technique, Main Course or Secondi, Side Dish or Contorini
Serves: Varies
  • 1 pound dried Cannellini or Great Northern Beans
  • fresh water
  • 2 Tbs. olive oil
  • 1 large sage sprig
  • 3 unpeeled cloves of garlic
  • Terra Cotta Bean Pot & Flame Tamer or Enamel Cast Iron Pot
  • Salt
  • Extra Virgin Olive Oil
  • Sage sprigs for garnish
  1. The day before you plan to cook the beans, place them in a strainer and rinse well with cool water. Check the beans for particles and remove any extraneous material. Put the rinsed beens into either the Bean Pot or Enamel Cast Iron Pot and cover with 2 inches of fresh water. The beans should be soaked overnight.
  2. The next day pour out the soaked beans in a strainer and rinse well with fresh running water; the beans will have doubled in size. Place the beans back into the cooking vessel, if using a terra cotta pot place the flame tamer on the heating element first. Cover the beans with 2 inches of fresh cool water; add the sage sprig, garlic cloves and olive oil to the pot and slowly bring the pot to a gentle boil. Simmer the beans gently until tender - if using the terra cotta bean pot this can take between 2 to 3 hours, if using an enamel cast iron pot the time should between 45 to 60 minutes. Once the beans are tender, remove the pot from the heat and set aside.
  3. At the time of serving, reheat the beans gently and season with salt. Place into serving bowl and season with Extra Virgin Olive Oil and garnish with sage.
Recipe by LaBellaSorella at http://labellasorella.com/2015/08/tuscan-style-beans/