Fagioli in Umido

Stewed Beans

Preparation info

  • Difficulty


  • Serves


Appears in

Classic Italian Cooking

Classic Italian Cooking

By Valentina Harris

Published 2008

  • About

This dish works well with either fresh cannellini or cranberry beans. However, if fresh beans are not available, dried ones can be used instead. I like to serve these beans alongside some broiled sausages, with a roast pork or beef dish, or even with game. These stewed beans are also absolutely delicious with braised squid. This recipe can also be used to top crostini or bruschetta as an original version of beans on toast!


  • lb fresh cranberry or cannellini beans in their pods
  • 3 or 4 tablespoons olive oil
  • 3 garlic cloves, crushed
  • a pinch of ground black pepper
  • sea salt


  1. Drain and rinse the beans, place them in a large saucepan and cover them in cold water. Bring to a boil and boil fast for 5 minutes.
  2. Drain and rinse, then return to the pan and cover with fresh water. Simmer gently for about 7 minutes until tender.
  3. Heat the olive oil in a skillet. Add the garlic and fry gently. When the garlic is golden brown, add the pepper and beans. Stir well.
  4. Add just enough water to cover if required, then simmer gently for an additional 20 minutes. Taste and adjust the seasoning if necessary, just before serving.