Beans with Vinegar Sauce

Fagioli con l’Aceto

Preparation info
  • Serves

    4 to 8

    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

Here is an easy and traditional dish that goes well with meats or with creamy frico and polenta. You should either soak dried beans the night before or purchase fresh ones from a trusted supplier.


  • 1 pound/450 g shelled fresh borlotti, cranberry, or cannellini (alone or in combination)
  • 1


Boil the beans and celery in abundant salted water until tender. If you are using more than one type of bean, cook them in separate pots. Drain well.

Melt the pestât or butter in a small pan. Add the cubes of meat plus the minced onions and sauté until the meat is cooked through, but not browned, and the onions are soft.

Combine the beans with the meat, onions, and pan ju