Name: Fagioli (Cooked Dried Beans)
Yield: Serves 6 to 8
Cuisine: Italy
Ingredients: Salt and freshly ground black pepper; Extra virgin olive oil for serving; A few fresh sage leaves, or 1 bay leaf; 3 cloves garlic; 1 yellow onion, chopped (optional); 1 pound (2 rounded cups) dried beans, picked over and rinsed; 2 quarts water

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

Cooked beans make a wonderful contorno, and are also added to a variety of slow and savory dishes, from soups and stews to grains. Here is a basic method for cooking nearly any type of dried bean, from cannellini and borlotti to favas and chickpeas. If you are cooking lentils, skip the overnight soak or quick-soak step.