Fagioli alla Maruzzara

Stewed Beans with Bread


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

In Campania, this dish uses fresh white cannellini beans, but they are sometimes difficult to get hold of outside Italy. Dried beans, as used here, will work equally well, but remember that they will need to be soaked overnight before they are cooked.


  • 300 g/11 oz/110/3 cups dried cannellini beans, soaked overnight
  • 1 celery stick, quartered
  • 500 g/1 ¼ lb ripe tomatoes
  • 30 ml/2 tbsp chopped fresh parsley, plus extra to garnish
  • 2-3 garlic cloves, chopped
  • 135 ml/9 tbsp olive oil
  • 2.5 ml/½ tsp dried oregano
  • 8 thin slices stale ciabatta
  • sea salt and ground black pepper


  1. Drain and rinse the beans, then place in a pan. Cover with water and bring to the boil. Boil for 5 minutes, then drain and rinse well.

  2. Return to the pan and cover with plenty of water. Bring to the boil. Cover and simmer slowly for 10 minutes. Add the celery and continue to simmer for a further 30 minutes.

  3. Meanwhile, plunge the tomatoes into boiling water for 30 seconds, then refresh in cold water.
  4. Peel the skins from the tomatoes and discard them. Halve the tomatoes, and remove and discard the seeds. Chop the flesh coarsely.
  5. Add the tomatoes to the pan with the parsley, garlic, oil and oregano. Season well and cook for a further 15 minutes; the beans should be mushy.
  6. Divide the ciabatta among four soup plates and pour the beans over the bread. Serve, sprinkled with chopped parsley.