Fagioli cannellini all’olio

Name: Fagioli cannellini all’olio (Cannellini beans with olive oil)
Yield: Serves 6
Cuisine: Italian
Ingredients: 500 g (1 lb 2 oz) fresh or dried cannellini beans (soaked overnight in cold water if dried); 1 large carrot, peeled and chopped; ½ a celery stalk, trimmed and chopped; 1 red onion, peeled and chopped; 2 garlic cloves, peeled; 3 tablespoons olive oil plus extra for serving; 10 sage leaves; 1 bay leaf

Cannellini beans with olive oil

Preparation info

Serves
6

Difficulty
Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

About

You can use fresh or dried cannellini beans for these recipes. Dried beans, however, will need a minimum of 12 hours of soaking and will require double the cooking time of fresh beans.

Ingredients

500 g (1 lb 2 oz) fresh or dried cannellini beans (soaked overnight in cold water if dried)

Europe
Italy
Side dish
Tuscany
Mediterranean
Vegan
Gluten-free
August

Method

If you are using fresh cannellini beans, wash them in cold water. If they are dried, drain the previously soaked beans. Put them into a large saucepan and cover completely with cold water. Bring to the boil and skim the surface with a slotted spoon to remove any scum.

Add the rest of the ingredients. Lower the heat slightly and cook uncovered, for about 40 minutes for the fresh beans an