Fagioli di Toscana

Name: Fagioli di Toscana (Braised Haricot Beans with Pancetta)
Yield: 8 people
Cuisine: Italian
Ingredients: 200 g smoked pancetta in the piece, trimmed and cut into lardons; good olive oil; 500 g haricot beans, soaked overnight and rinsed thoroughly; 1 onion, peeled and cut into 1 cm dice; 500 g tinned tomato pieces with their juices; 2 celery sticks, peeled and cut into; 1 carrot, peeled and cut into 1 cm dice; 2 bay leaves; 1 large red chilli pepper; 6 garlic cloves in their skins

Braised Haricot Beans with Pancetta

Preparation info

8
people

Difficulty
Easy

Appears in

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

About

A wonderful baked bean dish. The simple action of assembling the dish and then baking the beans in the oven seems to dramatically alter their taste and texture. This dish cannot be successfully done on top of the cooker.

Ingredients

500 g haricot beans, soaked overnight and rinsed thoroughly
6 garlic cloves in their skins
1 large

Europe
Italy
Side dish
Gluten-free
Mediterranean

Method

Cover the soaked beans with fresh cold water and bring to the boil. Skim, and add the garlic, chilli and bay leaves and simmer for about 1 hour or until nearly tender. Preheat the oven to 180°C/350°F/Gas 4. While the beans are cooking prepare the rest of the ingredients, starting with