TUSCAN BEANS
6 to 8 servings
Tuscans love beans so much that the rest of Italy calls them mangia fagioli, “the bean eaters.” We feel as if we would fit right in.
If desired, soak overnight:
- 1 pound dried cannellini, pinto, or cranberry beans, rinsed and picked over
Drain the beans and set aside. Heat in a large pot over medium heat until hot:
- ¼ cup olive oil
Add and fry until fragrant:
- 12 fresh sage leaves
- 3 garlic cloves, halved
- ¼ teaspoon red pepper flakes, or to taste
Add the beans to the pot along with water to cover by 2 inches. If available, add:
- (1 Parmesan rind)
Bring to a boil, then reduce the heat, partially cover, and simmer gently for 30 minutes. Season to taste with:
- Salt and black pepper
Continue to simmer until the beans are tender, 15 to 20 minutes more. Mash some of the beans with a potato masher or remove 1 cup of beans and puree in a food processor. Stir them back into the beans and simmer to thicken the broth slightly. Serve warm or at room temperature, drizzling over each portion:
- About 1 teaspoon extra-virgin olive oil (2 to 3 tablespoons total)