Cannellini beans with olive oil (Fagioli cannellini all'olio) from Twelve: A Tuscan Cookbook by Tessa Kiros

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Notes about this recipe

  • Ganga108 on January 10, 2022

    2020: I used lima beans in this recipe. Divinely delicious! No celery so added oregano from the garden and some of my home dried herbs. Salt and pepper and a squeeze of citrus (I used cumquats) when cooked to lift the dish to the next level. Divine! (Did I say that already?)

  • Ganga108 on November 01, 2021

    2021: Absolutely divine! Brothy. I used lima beans, and added greek oregano, black pepper and some lemon juice.

  • Breadcrumbs on January 06, 2013

    p. 240 - Excellent! Made these in Aug. w fresh beans from the farmer's market. Cooked them for approx 1 hour until they reached the creamy texture we were looking for. Served w EVOO and sea salt on crostini. Delicious. K loved these.

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