Beans, Peas and Lentils
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Fagioli alla Toscana

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Fagioli alla Toscana
The Union Square Cafe Cookbook
by Danny Meyer and Michael Romano, 1994, HarperCollins

“With tongue in cheek, Tuscans often refer to themselves as ‘mangiafagioli’ (bean eaters) – so addicted are they to eating beans. Classically served with their beloved bistecca alla fiorentina – a hefty grilled T-bone steak slathered with olive oil and lemon – white beans are a satisfying accompaniment to roast meats and, we’ve
found, even to grilled seafood and fish. Many Union Square Café guests enjoy
the fagioli on their own as a hearty appetizer. Make sure to have plenty of good
olive oil on hand to drizzle over the beans at the table.
It is important not to undercook fagioli. Unlike pasta, beans cooked al dente
are both unpleasant to eat and difficult to digest.”

Serves 4

1 cup dried cannelloni or Great Northern beans
1 teaspoon kosher salt, plus more to taste
1 celery rib
1 carrot, scrubbed and cut in half lengthwise
1 medium onion, peeled, halved, and stuck with 2 cloves
1 bay leaf
1/3 cup extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon each minced rosemary, sage and thyme
1/2 cup grated Pecorino Romano
Freshly ground black pepper

1. Cover the beans with cold water and soak overnight.
2. Drain the beans and place them in a saucepan with cold water to cover by at least 3 inches. Add the celery, carrot, onion halves, and the bay leaf.
Bring to boil and immediately turn down to a simmer. With a slotted spoon
or ladle, carefully skin off any foam that rises to the surface of the water. Continue simmering, covered, for 1 hour. Add the salt and continue
cooking an additional 30 minutes, or until the beans are completely cooked
and tender. Test for doneness by gently squeezing a bean between your fingers – it should give without any resistance. Discard the vegetables and,
if not serving right away, let the beans cool in their cooking liquid.
3. To serve, heat the olive oil and garlic in a skillet over medium heat; be careful not to brown the garlic. Add the beans to the skillet with 1 1/2
cups of their cooking liquid. Bring to a boil, add the herbs, and three
quarters of the cheese. Continue to boil briskly until the liquid reduces
to form a sauce, about 10 minutes. Don’t be concerned if some of the
beans disintegrate. Along with the olive oil and cheese, they will thicken
and enrich the sauce. Add additional salt and pepper to taste. Transfer
the beans to a serving dish, sprinkle with the remaining cheese and
some additional extra-virgin olive oil if you like.
 

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