Venetian sweet-and-sour beans (Fagioli alla Veneziana) from Fagioli: The Bean Cuisine of Italy (page 64) by Judith Barrett

  • lamon beans
  • red onions
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute corona beans, borlotti beans, pinto beans, or cranberry beans for lamon beans, and anchovies packed in oil for salted anchovies.

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

    Can substitute corona beans, borlotti beans, pinto beans, or cranberry beans for lamon beans, and anchovies packed in oil for salted anchovies.

  • intrepidcook on September 29, 2024

    Another meal with the Venetian Sweet-and-Sour Beans made with RG Borlotti Magnifico. This time served with toasted Greek pasta (Misko No. 5) and shaved parmesan reggianno.

  • intrepidcook on September 29, 2024

    Venetian Sweet-and-Sour Beans made with Rancho Gordo Borlotti Magnifico beans. Shown here served with brown Basmati rice. Recipe in Judith Barrett's book "Fagioli: The Bean Cuisine of Italy" (page 83 of the original edition, or page 64 of the edition re-published by Steve Sando). I've made this recipe several times using other Rancho Gordo beans such as Borlotto Lemon and Cranberry.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.