Name: Fagioli alla Maruzzara (Stewed Beans with Bread)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 celery stick, quartered; 300 g/11 oz/110/3 cups dried cannellini beans, soaked overnight; 500 g/1 ¼ lb ripe tomatoes; sea salt and ground black pepper; 8 thin slices stale ciabatta; 135 ml/9 tbsp olive oil; 2.5 ml/½ tsp dried oregano; 30 ml/2 tbsp chopped fresh parsley, plus extra to garnish; 2-3 garlic cloves, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

300 g/11 oz/110/3 cups dried cannellini beans, soaked overnight

Method

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.
Return to the pan and cover with plenty of water. Bring to the boil. Cover and simmer slowly for 10 minutes. Add the ce