Fagioli all’Uccelletto

Name: Fagioli all’Uccelletto (White Bean Ragout)
Yield: Serves 4
Ingredients: Salt and freshly ground pepper; 1 large onion, chopped; 3 tablespoons olive oil; 1 cup dried white beans; 2 cups diced fresh or canned tomatoes with 1 cup juices; 4 cloves garlic, finely minced

White Bean Ragout

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This ragout is the ideal accompaniment for leg of lamb, lamb chops, and broiled chicken; it could even be a meal in itself if you add sausage and pancetta. If you thin the mixture with some broth, you will have a wonderful bean soup. Add some cooked pasta shells and you have pasta e fagioli.

Ingredients

1 cup dried white beans
3 tablespoons olive oil
1 large

Side dish
Gluten-free
Vegan

Method

Soak the beans overnight in cold water and drain. Cover the beans with fresh cold water in a medium saucepan. Simmer covered until tender but not mushy, 45 to 60 minutes. Drain, reserving the cooking liquid. (Do not cook them al dente, but it is better to err on the side of too firm than too soft as they will cook a little longer in the ragout.)

Heat the oil in a medium sauté pan