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

  • sage
  • garlic
  • dried red pepper flakes
  • dried cannellini beans

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Notes about this recipe

  • Eat Your Books

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

  • 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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