Tuscan white beans with red onion and salami from The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper

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Notes about this recipe

  • ksg518 on June 27, 2022

    Very good but a little dry. The idea is to toss the hot beans with vinegar and later, after cooling, add the olive oil and you shouldn't need as much as other recipes call for. That didn't work for me but it's worth playing with. I love the sage in this - the recipe calls for a lot but results in wonderfully sage flavored beans. I used Rancho Gordo Marcella beans which worked well.

  • ashallen on July 20, 2019

    This is a wonderful combination of flavors. However, because it's such a simple preparation, lower quality ingredients can't hide. I used pinto beans and the red wine vinegar and salami I had were just so-so. I'm looking forward to making this again with the white beans recommended the recipe and better vinegar and salami - I think they'll make a strong difference.

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