Fiasco-style fagioli from Near & Far: Recipes Inspired by Home and Travel (page 216) by Heidi Swanson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Beans soak overnight. Can substitute dried cranberry beans or cassoulet beans for cannellini beans.

  • Rutabaga on May 25, 2017

    I made this again, but soaked the beans overnight and through much of the day. Maybe that would have been for old beans, but that turned out to be fare more than needed for this reciped. I still added about the same amount of water as called for in the recipe, but should have reduced it by at least one third, as the beans were really breaking down even while the dish was still watery. I ended up finishing the dish on the stovetop, letting some of the excess liquid simmer off, thickening the beans. The taste was still good, but the beans became very soft and broke down into the cooking liquid. While I enjoy creamy beans, I also like a toothsome bite, and these had been cooked well beyond that point.

  • Rutabaga on March 02, 2016

    I love creamy Italian style white beans, and these did not disappoint. I soaked cannellini beans for about four hours prior to starting the dish, and if your beans are fresh enough, you probably don't need to soak them at all. The amount of water called for yields a loose bean stew. My beans were well cooked after two hours, but I removed the lid and cooked them down further for another 15 minutes or so on the stove, which caused some of the beans to break down, thickening the broth beautifully. Of course, you can choose to cook the beans to any consistency you like. I did end up turning the oven all the way up to 300 F to get the beans to simmer; perhaps because the pot was sitting atop my baking steel, which I generally always keep in the oven due to its extreme weight, the liquid didn't bubble at lower temperatures.

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